Prep Time: 10 minutes | Cook Time: 30 minutes
- 6 ears fresh sweet corn, husked and silks removed
- 3 Tbsp butter
- 1 poblano pepper, deseeded and diced
- 1 onion, diced
- 1/4 cup flour
- 2 garlic cloves, minced
- 5 cups water
- 1 lb Yukon gold potatoes, quartered
- 1 bay leaf
- 1/2 cup heavy cream
- 1/2 milk
- 1 Tbsp honey
- chopped chives
- heavy cream
Place a small bowl upside-down in a larger bowl. Put the corn cob on top and cut the kernels off using a sharp knife. Discard cobs.
In a large pot over medium heat, add the butter, onion and poblano pepper and cook until softened, about 7 minutes. Add in the garlic and cook 30 seconds. Whisk in the flour and cook 1-2 minutes. Slowly whisk in 5 cups of water and bring to a boil. Add in the Yukon Gold potatoes, corn, bay leaf and season with salt and pepper. Bring back to a boil then reduce to medium-low and cook until potatoes are tender, about 20 minutes.
Remove the bay leaf and using an immersion blender, blend the soup until some chunks are sill present. Stir in the heavy cream, milk and honey. Spoon into a bowl and garnish with heavy cream and chopped chives.
You can also use a blender and reserve a cup of the soup to stir in.
You can use half-and-half instead of the heavy cream and milk.