Creamy and savour soup with a sweet taste of fresh corn
AuthorChews and Brews
2Tbsp.all purpose flour
1/4cupgreen onionsliced thin
4cupsbrothchicken or vegetable
Heat a soup pot or dutch oven on medium heat.
Melt butter in the pot and add in oil, flour and thyme and start stirring until a light brown colour forms.
Add in the celery, onion and leek and sauté for 5 - 7 minutes until everything softens, while stirring occasionally.
Add in the broth and bring to a boil. Add in the milk and cubed potatoes and bring to a boil again, and simmer until potatoes soften. Add in the corn, bring back to a boil and season with salt and pepper to taste. Serve and enjoy!
For the milk, I used skim, but the more fat in the milk, the richer the soup will taste! Fresh corn is what I used, but frozen will work as well.