3 cups of fresh sweet corn kernels - 7 to 10 ears depending on size
(Jersey corn is my preference but then again I'm partial)
1 large red or yellow onion
2 tablespoons butter
1 tablespoon olive oil
2 cups chicken stock
6 new potatoes, cup up into small cubes
2 cups milk
1 teaspoon fresh thyme leaves, minced
Fresh ground pepper, to taste
1 cup heavy cream
Salt, to taste
Heat the butter and oil in a large heavy bottomed soup pot and sauté the onion until translucent. Add the chicken stock and then the potatoes. Bring this to a boil and then reduce heat and simmer for a couple of minutes.
Now add milk, the grated corn pulp and juice only, and thyme and pepper. Let this simmer for about 8 minutes until the potatoes are tender.
Add the whole corn kernels that you removed from the corn cobs and the heavy cream. Let this simmer for 5 or 6 minutes until the corn kernels are cooked. Be careful not to overcook them.
Taste and adjust seasonings with salt and pepper.
From The Reluctant Gourmet.
Unfortunately I will be using frozen corn...I wonder if in place of the grated corn pulp I could just put some of the corn in a food processor...? Oh well, I'll figure something out.
Also, this recipe looks interesting...
African Sweet Potato and Peanut Soup
And...I think I'll be making this with my left over chicken drumsticks...
Onion Smothered Chicken