Although summer is a great time to get fresh corn and cut it off the cob (see Quick Tip for fresh corn equivalencies), this recipe will taste just as good in the depths of winter made with frozen corn kernels. This soup is very easy to prepare, as you don’t have to cook anything before you put it in your crock pot.

Although the recipe calls for red potatoes, you might want to try Yukon gold or fingerling potatoes that would accentuate the sweetness of the corn. If you wanted to try something really off the beaten path, use sweet potatoes in this dish. Everyone tends to think of them only in connection with sweet dishes, but they are also good in savory recipes.

 

INGREDIENTS

24 ounces red potato, diced

1 (16-ounce) package frozen corn

3 tablespoons all-purpose flour

6 cups chicken stock

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon onion powder

Kosher salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

¼ cup heavy cream

 

INSTRUCTIONS

Place potatoes and corn into a 6-qt slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours. Cooking time may need to be adjusted depending on the thickness of the potatoes. Stir in butter and heavy cream.

Serve immediately.

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Quick Tip:  If you want to use fresh corn, cut off the cob, you will usually get about ¾ cup from each cob. So to use fresh corn in this recipe, you will need 3 ears of fresh corn on the cob.

Recipe courtesy of Chung-Ah at Damn Delicious, image courtesy of lifemadesimplebakes.com