From Chef Oonagh Williams of Royal Temptations Catering
Makes 4-6 small servings.
- 1 Tbsp. butter
- 1 Tbsp. oil
- 1 medium onion, peeled and chopped
- 1 medium potato weighing about 4-6 oz., peeled and cut into 1 inch chunks
- About 2 cups fresh corn cut from the cob. (3 skinny ears is roughly 2 cups.)
- 2 cups gluten-free chicken stock
- ¾ cup light cream (single cream)
- Bay leaf
- Several sprigs of fresh thyme or ½ tsp. dried thyme
- Fresh chives to garnish
- Heat the butter and oil in a saucepan large enough to take the cobs lying flat (or else you have to cut the cobs to fit size of saucepan)
- Add the onion and cook gently for a few minutes. Try not to let it brown.
- Add the potatoes, corn niblets, corn cobs, bay leaf, fresh thyme and chicken stock.
- Bring to a gentle boil, then turn down to a simmer and simmer, covered, for 20-30 minutes until potatoes are totally soft and disintegrating.
- Remove bay leaf from soup. If you used fresh thyme, try and remove the stringy stems. Remove cobs from soup,
- Purée the soup in the pan. (I like to purée the soup still in the saucepan using an immersion blender.)
- Stir in the light cream, let the soup cool and then refrigerate for several hours. It is wonderful hot as well.
- Serve garnished with some fresh chives. A spoon of corn niblet is a great texture contrast as well when serving.
Tips and Alternatives:
Don’t use water or fat-free milk in this recipe. The flavor won’t be nearly as great if you do!