Corn Soup

Ingredients

• 1 cup Yukon Gold potato, diced
• 2 stalks Celery, chopped
• 1/2 Yellow Onion, diced
• 2 Poblano Pepper, diced
• 4 cups Sweet Kernel Corn (2 cups whole / 2 cups puree)
• 1/4 lb unsalted butter
• 1 Tbsp Garlic, Minced
• 1 1/2 tsp Dry Oregano
• 1 Bay leave, whole
• 1 tsp Black ground pepper
• 1 tsp kosher salt (to taste)
• 1 Tbsp Chili Powder 
• 1 1/2 cup Whole Milk
• 1/2 cup Heavy Cream

How to make corn soup

What's next:

1. Melt the butter in a pot over medium heat and sauté yellow onion, celery, and poblano pepper for 5–7 minutes.
2. Add minced garlic, oregano, chili powder, black pepper, and kosher salt; stir for 1 minute until fragrant
3. Incorporate diced potatoes and sweet corn kernels (add stock if needed to submerge potatoes), cover and simmer for 12–15 minutes until potatoes are tender.
4. Transfer 2 cups of the mixture to a blender, process on high until completely smooth, and return the puréed mixture to the pot.
5. Reduce heat to low; gently stir in milk, heavy cream, and bay leaf, warming through for 5 minutes without boiling.
6. Remove and discard bay leaf prior to cooling or service.
 

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