Corn soup is not a popular choice in my house but for me, it evokes the memory of cool fall evenings at home growing up. I love it.
1 large onion finely chopped
½ red or yellow pepper cut into small pieces
2 tbsp olive oil
2 cups chicken stock
1 large can creamed corn
1 cup corn nibblets
3 small potatoes cut into small pieces
1 cup milk
Salt & pepper to taste
¼ tsp of Herb des Provences
1 tbsp to thicken if needed
Heat a large sauce pan on medium. Add olive oil and onions and sauté for a few minutes, add pepper and continue until soft and finally add the garlic and cook for a minute or so being careful not to let it brown.
Add the stock, nibblets and creamed corn and bring to a simmer. Simmer for 15 minutes then add potatoes, salt and pepper. Cook on simmer for another half hour.
Stir in milk, add
and bring back to low simmer for about 10 minutes. Herb des Province
* cooking times are approximate