Corn and potato soup
When you buy corn by the dozen for only 2 people sometimes you have a few cobs left over. What I do then is scrape the kernels off the cob and use them in salads, with grains, in tacos, or as here, in a late summer corn and potato soup.
This soup can be made with cream, creme fraiche or vegan with cashew cream. Take your pick. It’s a beautiful soup either way you do it, so long as the corn is good and the potatoes fresh. I make it with white skinned potatoes rather than the starchy variety.
To garnish mix oil with either paprika as I did here, or with chopped parsley for a green oil, or with turmeric for a yellow oil, depending on the flavour you want, and drizzle it over in the bowls. Or you can have all three options available for your guests to drizzle their own.
3 tablespoons olive oil or butter
1 small onion, chopped
6 white skinned potatoes, diced
3 corn cobs, kernel stripped
6-8 cups water, vegetable or another stock
Salt and pepper
1 cup cream, creme fraiche or whipping cream
- keep a few corn kernels for garnish and
- dice a jalapeno pepper in to small dice
- Mix 2 tablespoons butter or oil with 1 teaspoon paprika
Heat the oil or butter over medium heat.
Add onion and cook until translucent.
Add the potatoes and stir to coat with the oil.
Add a cup of water or stock and cook, stirring occasionally until the potatoes begin to soften.
Add the corn and stir to combine.
Add the remaining stock and bring to a boil.
Lower heat and cook until the potatoes are cooked through.
Add cream of your choice.
Pour into bowls, garnish as suggested above.