Ingredients:
- 4 lg ears Corn on the cob or 1 ½ C. frozen Corn
- 3 T. Butter (or half olive oil)
- 1 Med. Onion, chopped, 1 Clove Garlic, minced
- 1 stalk Celery, thinly sliced
- 2 large Carrots, thinly sliced
- 2 small Potatoes peeled and diced
- 3 medium Tomatoes, seeded and chopped
- 1 t. Salt, ¼ t. Pepper, ½ t. dry Basil (I used more)
- 3 cups Vegetable stock
- 1 C. Half and Half
Directions:
Cut corn off cob. Scrape cob to extract the creamy pulp.
In soup pan, melt butter. Add onion, garlic, celery, and carrots; cook stirring until soft.
Add potatoes, tomateoes, salt, pepper, basil, stock and corn to pan.
Reduce heat, cover, and simmer until potatoes are tender.
Add half-half and heat through without boiling.
Garnish with parsley.