You will love this delicately seasoned, soothing, light
soup--exquisite with fresh, sweet corn.
If you really want to make the soup when corn is out of season,
go ahead and use a 1-pound bag of frozen (defrosted) corn. This is
delicious made either way, so you can have it throughout the
1 medium potato, peeled and diced small (about 2 cups
2 1/2 cups water
1 tablespoon butter
1 1/2 cups minced onion
1/2 teaspoon dried thyme
1 1/2 teaspoons salt (or to taste)
1 medium stalk celery, finely minced
1 small red bell pepper, finely minced
5 cups (approximately 4 to 5 cobs' worth) fresh sweet corn
White pepper to taste
3 tablespoons minced fresh basil (or more, to taste)
1 cup milk, at room temperature (lowfat OK)
- Place the potatoes and water in a small saucepan. Bring to a
boil, lower to a simmer, cover, and cook until the potatoes are
tender. Set aside.
- Melt the butter in a kettle or Dutch oven. Add the onion,
thyme, and salt, and cook over medium-low heat, stirring. After
about 5 minutes, add celery. Five minutes later add the cooked
potatoes with all their liquid, the red bell pepper, the corn, and
a few shakes of white pepper. Stir well, cover, and reduce heat.
Cook quietly for about 5 minutes longer.
- Using a blender or food processor, purée about half the
solids (about 2 to 3 cups--it doesn't have to be exact!) in some of
the soup's own liquid. Return this to the kettle, and let it rest
until serving time.
- Stir in the basil and milk about 10 minutes before serving
time. Don't actually cook the soup any further; simply heat
it--gently!-- until it's hot enough to eat. Serve immediately.