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A Delicious Classic, Early Autumn in a Bowl

Serves 4

Ingredients:

  • ¼ Cup Vegetable Oil
  • 1 Onion, peeled and diced
  • 4 Cloves of Garlic, peeled and chopped
  • 4 Cobs of Corn, shucked
  • 4 Cups of Vegetable Stock, or Water
  • 2 Cups of Potato, cut into 1-inch pieces
  • Salt and Pepper to taste
  • ½ Cup Heavy Cream or Milk, optional
  • 1 Bunch of Cilantro, roughly chopped

Directions:

  1. In a large pot or dutch oven, warm the oil over medium heat. Add the onion and garlic, and sauté for 5 minutes, until starting to brown.
  2. Cut the kernels off the cobs of corn and add them to the pot.
  3. Add the stock and potatoes, along with pinches of salt and pepper. Bring to a boil, then reduce heat to medium low and simmer for 15 minutes, or until the potatoes are cooked through.
  4. At this point you can puree the soup if you desire, using either a blender or an immersion blender. Add the milk or heavy cream, if using and stir together. Taste and add more salt and pepper to your taste.
  5. Ladle the soup into bowls, then sprinkle over the cilantro. Enjoy!
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