If you’re lucky enough to find fresh sweet summer corn you’ll swear you could have this soup for dessert. Use your sharpest knife to cut the corn off the cob and then use the dull side of the knife to scrape down all the juicy stuff left behind. As tasty as white corn is, yellow corn has more health-building carotenoids. - Jenny Jones
- 2 teaspoons olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 1/4 teaspoon dried thyme leaves
- 1 1/2 cups water or chicken stock
- 2 cups fresh corn (3 or 4 ears)
- 1 cup diced potatoes, about 1/4 inch thick
- 1/2 cup 1% milk
- 2 teaspoons flour
- 1/4 teaspoon salt
- pepper to taste
- Heat oil in a medium soup pot over medium heat. Add onion, celery and thyme. Cook and stir for 2 minutes.
- Add water or stock, corn, and potatoes. Bring to a boil, cover and reduce heat. Simmer for 10 minutes.
- In a measuring cup whisk together the milk and flour until smooth and add to the pot with salt and pepper. Cover and cook another 5 minutes.