Corn Off The Cob Soup

1. 1

   In a heavy bottomed pot, start by melting about 4 tablespoons butter and 3 tablespoons olive oil over medium heat. Add all of the chopped vegetables (onion through potatoes) and season with salt and pepper to taste.

2. 2

   Saute uncovered until the vegetables begin to brown (which is caramelization, and that means flavor), stirring every once in a while, for about 10 minutes.

3. 3

   Add the chicken stock, add the bay leaf and turn up the heat so the stock bubbles. This will cook the potatoes through. When the potatoes are tender (poke 1 or 2 with a sharp knife to find out), reduce the heat to a simmer.

4. 4

   While the vegetables are cooking, remove the husks and silks from the corn cobs. Slice both ends horizontally to form a flat surface. Hold the cob vertically, resting one of the flat ends on a cutting board. Using a sharp knife, slice down firmly to remove the corn kernels, taking care not to cut into the cob itself. Give the cob and turn and keep going.

5. 5

   When all of the kernels are off the cobs, add them to the pot. Simmer another 5 minutes.

6. 6

   Add the cream and chopped herbs. Taste and reseason with salt and pepper. Add a bit of cayenne to your taste (I used about 1/4 teaspoon).

7. 7

   Heat until the cream starts to bubble. Taste again. I added the merest bit of lemon zest, but my husband Joe thinks the soup tastes great without the lemon.

8. 8

   Remove the bay leaf and serve right away. If desired, top with crumbled cooked bacon.

* Per serving · 4 servings · Values may vary.