Homemade Recipes

Ingredients:

2 teaspoons olive oil

2 teaspoons unsalted butter (if dairy free omit butter and add additional oil)

1/2 medium onion, diced

1/4 teaspoon ground pepper

1 teaspoon kosher or sea salt

1 russet potato, peeled and cubed (about 2 cups)

2 cups chicken or vegetable broth (gluten-free)

2 cups whole milk (or non-sweetened dairy substitute)

3-4 cups corn kernels (frozen or about 3 ears fresh)

For the slurry:

2 tablespoons cornstarch

2 tablespoons water

Optional toppings:

Crisp, chopped bacon, shredded sharp cheddar cheese, and/or sliced scallions or chives

Directions:

Over medium head in a soup pot, add olive oil, butter, onion, pepper and salt. Cook until the onion is soft.

Add the potatoes, broth and milk. Bring to a boil, then lower to a simmer for about 5 minutes, or until the potatoes are just starting to get soft, but not mushy.

Add the corn. If using fresh corn, cook 5 minutes; if using frozen corn, cook 3 minutes. Check the potatoes to make sure they aren't getting mushy. Add the slurry and cook until thickened, about 3-5 minutes.

Taste and adjust seasonings, if necessary.

Optionally garnish with crisp, chopped bacon, shredded sharp cheddar and chopped scallions or chives.