Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 1 large onion (diced, 1½ cups)
- 2-3 stalks celery (sliced, 1 cup)
- 1 clove garlic (minced)
- 4 cups vegetable stock
- 2 medium potatoes (peeled and diced, Yukon gold)
- 1 medium potato (peeled and grated, Yukon gold)
- 1 bay leaf
- ½ teaspoon paprika
- 3½-4 cups fresh corn kernels (milked, from 4-5 ears of corn, reserve the cobs)
- 1 cup milk (1%)
- salt and pepper to taste
- 2 tablespoons fresh chopped chives (to garnish)
Instruction
- Place a large, thick-bottomed pot over medium heat.
- Add olive oil.
- Add onions and saute while stirring occasionally for about 8-10 minutes or until they begin to soften. Season with salt and pepper to taste.
- Add the celery and minced garlic and sauté for about a minute.
- Add the vegetable stock, the diced and grated potato, a bay leaf, paprika and the reserved corn cobs.
- Bring to a boil.
- Reduce heat and simmer for about 10-15 minutes or until potatoes are tender.
- Add the corn and simmer for about 2-3 minutes.
- Add the milk and heat through.
- Discard bay leaf.
- Season to taste with salt and pepper.
- If desired, garnish with fresh chopped chives before serving.