With a garnish and zip of fresh chive, this is the perfect summertime soup!
6 ears corn-on-the-cob
2 tablespoons Dierbergs butter
1 leek, rinsed, halved and thinly sliced
1 carton (32 ounces) reduced-sodium chicken broth
1 1/2 cups peeled and diced Yukon Gold potatoes
1 teaspoon chopped fresh thyme
1/2 cup whipping cream
Salt and freshly ground black pepper
6 slices bacon, diced and cooked crisp
Snipped fresh chives
Remove tassels and husks from corn. Use serrated knife to cut kernels from corn cobs; reserve 2 of the corn cobs and discard remaining corn cobs. In large saucepan, melt butter over medium-high heat. Add leek; cook stirring often until softened, about 3 minutes. Add broth, potatoes, corn kernels, reserved corn cobs, and thyme; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Remove and discard corn cobs. Stir in cream; season with salt and pepper. Ladle into serving bowls; garnish each with bacon and chives.
Makes 4-6 servings
Servings: Per servingCalories: