Hands-on Time
25 Mins
Total Time
40 Mins
Yield
Makes 4 to 6 servings
Photo: Alison Miksch; Styling: Caroline M. Cunningham

How to Make It

Step 1

Melt butter in a small stockpot over medium heat. Add corn kernels, thyme sprigs, diced onion, and salt. Cook, stirring occasionally, 15 to 20 minutes or until corn is tender but not browned.

Step 2

Stir in broth and diced potato. Increase heat to high; add reserved corn cobs, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 8 to 10 minutes or until potatoes are tender. Discard cobs and thyme.

Step 3

Process 1/2 cup of corn mixture in a blender until smooth. Return processed mixture to stockpot, and stir in half-and-half. Serve immediately.

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