Potato Corn Soup Recipe
Servings, Half Recipe for 2
4 ears corn, husked,
kernels cut from cobs
2 tbs olive oil
3 tbs butter
1 russet potato, peeled,
1 onion, chopped
1 Fresno chile,
4 cloves garlic, chopped
4 cups vegetable stock
1/2 cup cream
Hot sauce, sliced green
onions, sliced radishes
Heat oven to 450°. On a
baking sheet, toss corn with oil,
season, bake until golden 15 min. In a
pot, melt butter. Add potato, onion,
jalapeno, Fresno chile, garlic, and
paprika. Cook until vegetables soften.
Add corn cobs, stock, and 1 cup water.
Bring to a boil, simmer vegetables 10
min. Discard cobs. *In a processor,
puree half the stock mixture with half
the corn, return to pot. Add remaining
corn and cream to pot, simmer 2 min.
season. Divide soup among 4 bowls. Top
with hot sauce, green onions, and
radishes. SERVE & ENJOY.