Celebrate Every Day by Jaime Richardson

Author:Jaime Richardson
Language: eng
Format: epub
Publisher: skirt!
Published: 2013-05-07T04:00:00+00:00

Slice corn off the cob and set aside. Place the cobs in a pot and cover with 6 cups of water. Bring water to a rolling boil, reduce to a low boil, and cook for 15 minutes. Remove cobs and discard. Strain the corn stock through a sieve lined with a white paper towel or cheesecloth. Reserve stock for later.

In a large pot set over low heat, melt butter with olive oil, and add onions. Raise the heat to medium and cook, stirring frequently, until onions are tender and start to caramelize on the edges. Add garlic, cayenne pepper, bell pepper, and flour, and cook for 2 minutes more. Stir in milk, a little at a time, until it resembles a thick sauce.

Place potatoes in a medium saucepan and cover with water. Bring to a boil over high heat and cook until tender, about 12 minutes. Drain. Mash about half of the potatoes, and leave the rest intact. Add to the soup pot.

Stir reserved corn kernels, corn stock, and chicken broth into the soup. Bring to almost a boil, stirring occasionally. Reduce heat to medium, and allow to simmer until corn is tender, about 10 minutes. Stir in cream. Add salt and pepper to taste.

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