Garden Corn Soup: Fresh corn is joined by a profusion of other vegetables in this chunky soup.
2 tbsp. butter or margarine
1 medium-size onion, chopped
1 clove garlic, minced or pressed
1/2/ cup thinly sliced celery
1 cup shredded carrots
3 1/2 cups corn cut from cob (5 or 6 medium-size ears)
2 small thin-skinned botatoes, peeled and diced
3 medium-size tomatoes, peeled and coarsely chopped
1 tsp. each of sugar and salt
1/4 tsp. pepper
1/2 tsp. dry basil
3 cups Root Vegetables Stock
1 cup of half-and-half
Chopped parsley or thinly sliced green onion (including top)
In a 5-quart pan, mel butter over medium heat. Add onion, garlic, celery, and carrots and cook, stirring occasionally, until vegetables are very soft (about 20 minutes). Add corn, potatoes, tomatoes, sugar, salt, pepper, basil, and stock. Bring to a boil over high heat; cover, and simmer until potatoes are tender (about 20 minutes).
Stir in half-and-half and heat until steaming. Garnish with parsley. Makes about 6 servings.