- Tender sweet corn, yellow potatoes, and sweet pepper - A creamy broth base - Minutes to make and a hearty summer dinner
- Sweet corn - Vegetable oil - Chicken broth - Sweet onion - Sweet pepper - Garlic
- Bay leaf - 2% milk - Heavy cream - Green onions - Yellow potatoes
Bring a pot of water to a boil. Add corn and boil 3-5 minutes until corn is bright yellow. Transfer to a cutting board, allow to cool, then remove corn from cobs. Reserve 3 cobs.
Heat a pot over medium-high heat. Add vegetable oil and swirl to coat pan. Add onion and pepper and saute until tender. Add garlic and cook 1 additional minute.
Add corn kernels, 3 reserved cobs, chicken broth, potatoes, and bay leaf to pot and bring to a simmer.
Reduce heat to medium-low and allow soup to simmer 15-20 minutes, stirring occasionally, until vegetables are tender.
Stir milk and heavy cream into soup. Remove 1-1/2 cups soup from pot, blend until smooth, and add back to soup. Serve soup with green onions and bread for dipping. Enjoy!