Corn and Potato Soup Recipe

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