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Corn And Potato Soup
Created by admin, Tuesday, 01 May 2007
Description
Preparation Time: 10 minutesTotal Time: 35 minutes
4 servings
Ingredients
2 tablespoons crisco oil
1 medium onion, peeled and diced
1 tablespoon jarred minced garlic (or 2 large garlic cloves, peeled and minced)
3 ears fresh corn, husked, kernels cut from cobs
1 large idaho or russet potato (about 1/2 pound), peeled and thinly sliced
1 can (14-1/2 ounces) chicken broth
1/4 teaspoon dried thyme leaves
3/4 cup half and half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium onion, peeled and diced
1 tablespoon jarred minced garlic (or 2 large garlic cloves, peeled and minced)
3 ears fresh corn, husked, kernels cut from cobs
1 large idaho or russet potato (about 1/2 pound), peeled and thinly sliced
1 can (14-1/2 ounces) chicken broth
1/4 teaspoon dried thyme leaves
3/4 cup half and half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Methods/steps
Heat Crisco Oil in 2-quart saucepan on medium-high heat. Add onion and garlic. Saut? 3 minutes, or until onion is translucent.
Add corn, potato, stock, and thyme to pan. Bring to a boil. Cover pan. Reduce heat to low. Simmer 15 minutes, or until potato slices are breaking apart. Remove pan from heat. Mash soup with potato masher or fork; do not puree.
Add half and half, salt, and pepper to pan. Bring to a boil on medium heat. Simmer 3 minutes. Stir occasionally.
Note: The soup can be made up to two days in advance and refrigerated, tightly covered. Reheat on low heat or in microwave oven.
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