6 servings
4 Tbs. Butter
1 small Yellow Onion, small diced
2 cloves Garlic, minced
¼ cup Flour
5 cups Chicken Broth
1 small Carrot, small diced
¾ lb. Yukon Gold Potatoes, medium dice
4 cups Corn Kernels
¼ tsp. Fresh Thyme, chopped
¼ tsp. Smoked Paprika
Kosher Salt and Pepper to taste
1 cup Heavy Cream
Chopped Chives or Parsley
· Melt butter in a large sauce pot, add onions and sweat until softened. Add garlic, cook 1 minute. Add flour and cook for 2 minutes, stir constantly.
· Pour chicken broth in slowly while whisking. Add carrots, potatoes, corn, thyme, paprika, salt and pepper to taste, bring to a simmer and cook for 20 minutes or until potatoes are tender.
· Add heavy cream and heat through. Garnish with parsley or chives.
*Variation – sauté 8 slices diced bacon until crisp and use grease for half the butter, add bacon pieces to soup at end. *Use fresh corn and make stock with the cobs and chicken broth. Scrape the cobs with the back of a knife to remove pulp and add to soup.