2 - 3 ears of white corn
1 stick of butter
1 yellow onion, diced
3 - 5 cloves of garlic, minced
3 leeks
6 red potatoes
8 - 10 cups of chicken broth
4 sprigs of fresh thyme
cayenne
sea salt
in one pot, bring water to a boil and let corn boil for about 5 minutes. let the corn cool, then cut corn off the cob.
in another large pot, melt butter and add in onions. once the onions are tender, add in garlic and leeks. cook for about 5 minutes, stirring frequently. add in potatoes. cook for 8-10 minutes, stirring frequently. add in 6 cups of chicken broth. add in corn. add in thyme. as the potatoes cook, the broth with thicken so i usually add more chicken broth as the soup cooks keeping it at a brothly consistency. i like a lot of broth, but add as you like. Also add sea salt and cayenne to taste. i love cayenne, but add just a dash or two and let the soup cook for at least 5 minutes before tasting. if you add too much spice at once or taste too quickly, you will over do it. it takes a little while for spices to really mix into soups. so just slowly add sea salt and cayenne.
hope you enjoy it!
note: since this soup includes potatoes, if you make enough for leftovers you may want to have extra chicken broth on hand. the potatoes will absorb a lot of the moisture, so add some broth when you reheat the soup and you should be good to go!
