- 2 cups fresh, or frozen, thawed, whole kernel corn
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 2 cups vegetable stock
- 2 cups unpeeled, cubed Idaho potatoes
- 1/2 cup sliced celery
- 1/2 teaspoon dried thyme leaves
- 1 3/4 cups fat-free half and half, or skim milk
- salt and pepper to taste
- parsley and chives, finely chopped, as garnish
Sauté corn and onion in oil in large saucepan until onion is tender, 5 to 8 minutes. Process 1/2 of vegetable mixture and all of the stock in food processor or blender until finely chopped, using pulse technique.
Add potatoes, celery, and thyme leaves to saucepan; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Stir in half and half; cook until hot through, 2 to 3 minutes. Season to taste with salt and pepper.
Pour into bowls; sprinkle with parsley and chives.
Note: If a thicker soup is desired, mix 2 to 3 tablespoons flour with 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stirring constantly until thickened, about 1 minute.
- Yields: 4 servings
- Preparation time: about an hour