8 Sweet Corn cobs, remove corn from the cob, about 6 cups
3/4 pound of raw potatoes slice.
4 Tbsp Butter
1 whole onion, chopped
1/4 cup flour
2 tsp. fresh Thyme chopped
4 cups unsalted vegetable stock
1 cup water
1 tsp salt
1/2 tsp black pepper
1 cup Fat Free evaporated milk

Add Basil, salt, and pepper to taste when serving.

Cut sweet corn from the cobs, you should end up with about 6 cups. Cut up potatoes, we used fingerlings and sliced into bite size pieces.

Chop onion, brown in butter. when browned add flour, salt, black pepper, and Thyme, cook about 2 minutes, add vegetable stock and water, whisk in until boiling, add corn and potatoes.

After potatoes are tender, about 15 minutes, remove about 2 cups and blend with immersion blender and return to cooking pot along with 1 cup milk.

Serving Size: 6 (1 3/4 cup servings)

Number of Servings: 6

Recipe submitted by SparkPeople user NESTISEMPTY.

 

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