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.