Ingredients
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1 large onion, chopped
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2 stalks celery, chopped
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1/4 cup butter
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2 tablespoons olive oil
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2 cloves garlic, minced
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8 cups chicken stock
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1/2 teaspoon dried thyme, crumbled
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1 bay leaf
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1 teaspoon salt
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2 carrots, chopped
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4 cups corn kernels, fresh or frozen
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1 cup half-and-half
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1 large potato, peeled and cut into cubes the size of corn kernels
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1/2 green bell pepper, chopped
Instructions
- Cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened.
- Add garlic and cook 1 minute.
- Add stock, thyme, bay leaf, salt, carrots and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too).
- Add fresh corn and simmer 5 minutes.
- Discard bay leaf.
- Transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree.
- Add puree back to the hot soup and heat.
- Season to taste.