Here is a soup I came across a few years ago. It is WONDERFUL! Great for all that fresh corn that is easily available right now. I hope you enjoy this one!
2 TBS. butter
1/2 C. finely chopped green onion
3/4 C. diced red bell pepper
3/4 C. chopped celery
1 pound potatoes (about 3 medium), peeled and diced into 1/2- inch- thick pieces
4 C. fresh corn kernels
1 bay leaf
4 C. chicken broth
2 C. whole milk
salt and pepper to taste
In a large saucepan, melt the butter over medium-low heat. Add the green onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, and the broth.
Bring the mixture to a boil, then reduce the heat and keep it at a simmer for 15 minutes, stirring occasionally.
Puree the remaining 2 cups of corn and the milk in a blender or food processor, then stir it into the soup. Simmer the soup until it thickens slightly, 5 to 10 minutes. Remove the bay leaf and add salt and pepper to taste.
Serve 4 to 6.
Thanks Family Fun magazine!