This soup was one of my favorites as a child in upstate New York, and I still love it to this day. For extra depth, place the spent corn cob in the soup, simmer, then remove.
—TRACY BIVINS KNOB NOSTER, MO
PREP: 15 MIN. • COOK: 25 MIN. • MAKES: 6 SERVINGS
1 tablespoon butter
1 medium onion, chopped
1 pound red potatoes (about 3 medium), cubed
1 1/2 cups fresh or frozen corn (about 7 ounces)
3 cups reduced-sodium chicken broth
1 1/4 cups half-and-half cream, divided
2 green onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1 tablespoon minced fresh parsley
1. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir for 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, for 12-15 minutes or until the potatoes are tender.
2. In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir for 1-2 minutes or until slightly thickened. Stir in parsley.