Ingredients
- 4 cups corn kernels (fresh, frozen, or canned) 🌽
- 1 tbsp butter 🧈
- 1 small onion, diced 🧅
- 1 red bell pepper, diced 🫑
- 2 cloves garlic, minced 🧄
- 2 medium potatoes, diced 🥔
- 3 cups vegetable or chicken broth 🍲
- 1 cup milk or cream 🥛
- 1 tsp thyme 🌿
- Salt and pepper to taste 🧂
- Fresh parsley for garnish 🌿
Instructions
1. Sauté Veggies
In a pot, melt butter over medium heat. Sauté onion and bell pepper until soft. Add garlic and cook 1 more minute.
2. Simmer
Add potatoes, corn, thyme, salt, pepper, and broth. Bring to boil, reduce heat, and simmer 15–20 minutes until potatoes are tender.
3. Blend and Stir
Blend part of the soup for creaminess, then stir in milk or cream. Heat through, adjusting seasoning as needed.
4. Garnish
Top with parsley and serve hot with bread or crackers.
Notes
Variations 🔄
- Add crispy bacon bits 🥓
- Stir in shredded cheese 🧀
- Make it spicy with jalapeños 🌶️
- Vegan option: use plant-based milk 🌱