This is my mother’s simple and delicious recipe which has always been one of my favorites! It’s one of those recipes that was never written down, so I am going from memory here to get as close as possible to how my mother made it. It is one of the quickest and easiest soups I have ever made.
One medium to large potato, peeled and cut into 1-inch cubes 1 cup fresh or frozen sweet corn 1/2 onion, chopped 1-1/2 cups milk (substitute part of this with half-and half to make it creamier) 2 tablespoons butter Sea salt & freshly ground pepper Optional but delicious toppings: Crumbled feta or bleu cheese Cooked bacon bits
Place potato cubes in small saucepan and cover with water. Parboil for 5-10 minutes to soften. Drain.
In medium saucepan, saute chopped onion in butter until soft. Add corn, potatoes, milk, salt & pepper. Stir to combine and cook on medium heat for about 10 minutes (be sure corn is cooked). Turn heat to low.
Place 1/3 to 1/2 of mixture in blender and puree.
Return blended mixture to saucepan and stir.
Top with sprinkles of bleu cheese and bacon crumbles. Serves 4.