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Prep Time:
15 minutes

Cook Time:
22 to 25 minutes

Servings:
4 servings

Prep Time:
15 minutes

Cook Time:
22 to 25 minutes

Servings:
4 servings

Corn and Potato Soup

INGREDIENTS

Corn and Potato Soup

  • 2 Tbsp. (30 mL) Crisco® Pure 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 1/2 lb / 250 g), peeled and thinly sliced
  • 2 1/2 C. (625 mL) chicken or vegetable broth
  • 1/4 tsp. (1 mL) dried thyme leaves
  • 3/4 C. (175 mL) half-and-half cream, hot
  • 1/2 tsp. (2 mL) salt
  • 1/4 tsp. (1 mL) freshly ground black pepper

DIRECTIONS

  1. 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.
  2. 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.
  3. Add hot cream, salt, and pepper to pan. Heat over low heat until hot, stirring occasionally. Do not boil.