Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 1 small shallot (minced)
  • 1/2 teaspoon dried thyme leaves (not ground thyme)
  • 4 cups low- sodium chicken or vegetable broth
  • 1 teaspoon white vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups fresh or frozen corn kernels
  • 3 cups red potatoes (cut into2-inch chunks)
  • 1 cup whole milk (or cream)
  • 2 tablespoons flour
  • chives, cheese, etc for serving

Instruction

  • In a large, heavy-bottomed soup pan, melt the butter over medium heat. Once melted, add in the minced shallot and thyme and saute for 2-3 minutes, just to allow the shallot to soften.
  • Add the broth to the pan, scraping the bottom of the pot to remove any browned bits. Stir in the vinegar, salt, pepper, potatoes, and corn. Bring to a simmer over medium heat and then reduce the heat to medium-low. Cover the pan with a tight-fitting lid and simmer for 15-20 minutes, or until the potatoes are tender.
  • In a small bowl, combine the milk and flour until the flour has dissolved. Turn the heat to low and gradually whisk the flour mixture into the soup mixture, a little at a time. Simmer for 3-5 minutes over low heat until thickened slightly.
  • Once the soup has thickened turn off the heat and serve the soup with minced chives and shredded cheese if desired.