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- 6 cups fresh corn, cut off the cob
- 2 cups canned nonfat evaporated milk
- 6 cups vegetable broth (or chicken broth)
- 5 U sprigs fresh thyme
- 1 U onion, chopped
- 2 cups potatoes, diced
- 2 U stalks celery, diced
- 1/4 cup all purpose flour
- 2 tbsp butter
- 3 U cloves garlic, minced
- 1 U salt and black pepper to taste
- 1/2 cup parsley, chopped
Melt the two tablespoons of butter in a large soup pot or dutch oven. Once the butter is melted, add in the onions, celery, thyme, and garlic and cook for about 7-10 minutes until soft and the onions become translucent. Make sure not to let the garlic burn or it will become bitter.
Once the vegetables have become soft, sprinkle with the flour and stir to coat. This will help thicken the soup.
Add the vegetable or chicken broth to the soup pot and bring to a boil.
Once the vegetable broth is boiling, add in the 2 cups of evaporated milk and the potatoes. Bring to a boil again and allow everything to boil rapidly for about 7 minutes until the potatoes begin to break down slightly. This will help thicken the soup as well because the potato releases some of its starch. Before adding the corn, taste the broth and add a generous amount of salt and pepper to flavor the broth.
Turn down the heat to a simmer and add in the fresh corn kernels. Allow to cook for between 8-10 minutes until the corn begins to become tender. If you are not planning on serving it that night, I would only cook the corn for about 4 minutes because it will continue to cook as the soup cools. Mix in the fresh parsley before serving to add some brightness to the dish.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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