Ingredients:
4 to 6 ears of white corn, husks and silk removed
4 Tbs. (1/2 stick) unsalted butter
1/2 large yellow onion, minced
1 large celery stalk, minced
1 lb. russet potatoes, peeled and cut into 1/2-inch cubes
2 cups chicken stock
1 cup water
1 1/2 tsp. minced fresh thyme
1 cup half-and-half
Salt and freshly ground pepper, to taste
3 Tbs. thinly sliced fresh chives
Directions:
Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need 4 cups corn kernels. Set aside.
In a large saucepan over medium heat, melt the butter. Add the onion and celery and sauté until soft, about 10 minutes. Add the potatoes, stock, water and thyme and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer and cook until the potatoes are almost tender, about 8 minutes. Add the corn, cover and continue to simmer gently until the corn is tender, 3 to 5 minutes more.
Transfer about 4 cups of the soup solids to a food processor along with enough of the cooking liquid to achieve a puree. Secure the lid and cover with a kitchen towel. Process until smooth and return to the pan. Stir in the half-and-half and season with salt and pepper.
Reheat the soup gently over medium-low heat. Ladle into warmed soup bowls and garnish with the chives, dividing evenly. Serve immediately. Serves 6.
Let me know if you try it!
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