Corn and Potato Soup Recipe

Name: Corn and Potato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) Crisco® Vegetable Oil; 1 medium onion, peeled and diced; 2 large cloves garlic, peeled and minced; 3 ears fresh corn, husked, kernels cut from cobs; 1 large baking potato (about ½ lb / 250 g), peeled and thinly sliced; 2 1/2 cups (625 mL) chicken or vegetable broth; 1/4 tsp (1 mL) dried thyme leaves; 3/4 cup (175 mL) half-and-half cream, hot; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper

Ingredients

2 tbsp (30 mL) Crisco® Vegetable Oil
1 medium onion, peeled and diced
2 large cloves garlic, peeled and minced
3 ears fresh corn, husked, kernels cut from cobs
1 large baking potato (about ½ lb / 250 g), peeled and thinly sliced
2 1/2 cups (625 mL) chicken or vegetable broth
1/4 tsp (1 mL) dried thyme leaves
3/4 cup (175 mL) half-and-half cream, hot
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 4 servings

Instructions

Heat vegetable oil in 2-quart (2L) saucepan on medium-high heat.
Add onion and garlic.
Sauté for 3 minutes, or until onion is translucent.
Add corn, potato, broth and thyme to pan.
Bring to a boil.
Cover pan.
Reduce heat to low.
Simmer for 15 to 18 minutes, or until potato slices are breaking apart.
Remove pan from heat.
Mash soup with potato masher or fork; do not puree.
Add hot cream, salt, and pepper to pan.
Heat over low heat until hot, stirring occasionally.
Do not boil.
The soup can be made up to two days in advance and refrigerated, tightly covered.
Reheat on low heat or in microwave oven.