2 TB butter
1 large onion, chopped
1 stalk celery, chopped
1 red or green [or BOTH] bell pepper, diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
3 cups chicken broth
1 teaspoon dried thyme *optional*
1 bay leaf
2 cups frozen corn kernels
1 medium potato, diced
2 tablespoons cornstarch or flour
1.5 cups milk [skim is fine for those of you who are watching your weight]
Salt and freshly ground pepper, to taste
Directions:
1. In medium sauce pan melt butter over medium-high heat. Cook onions for a couple of minutes. then add diced bell peppers and celery, cook for a couple of minutes. Finally, add corn and cook for a minute.
Pour in broth, add garlic and cumin, thyme, and bay leaf , bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
2. Add potatoes, return to a simmer and cook until all the vegetables are tender, 10 minutes. Sprinkle flour or corn starch evenly over the top and stir to combine. Add milk into the soup and return to a simmer. Cook, stirring, until thickened, about 2-4 minutes. Discard the bay leaf. Check seasonings. Add salt and pepper as needed.
Makes 4-5 Servings
**If you know me at all, you know I personally have to add a heaping pile of shredded Cheddar or Monterey Jack cheese to my bowl. I think you should too, but that's up to you.
And a little sour cream too...mmmm..mmm...mmmm.
