I guess this could be considered a “pandemic” recipe, since it’s made from simple ingredients, but it’s delicious and I make it often.

Ingredients:

(ignore the celery, that was for another recipe!)

• 2 Tbsp. oil
• 1/3 C. chopped onion
• 1/3 C. chopped carrot (optional but nice)
• 1/3 C. chopped peeled potato (optional but recommended – – it gives a nice creaminess to the soup without actually using cream)
• 3 C. chicken stock
• 3 C. corn kernels
• Herbs of your choice (I used basil and thyme)

Method:

Sauté the onion, carrots, and potatoes in the oil over medium heat for 6-7 minutes until wilted.

Add the chicken stock, corn and herbs. Bring to a medium boil and cook for 15 minutes.

Remove the thyme:

(optional but highly recommended) Blend about 1/2 – 2/3 of the soup. This will give a nice contrast between creamy/soft and the crunch of the kernels:

Add back to the pot and stir briefly:

Serve with Fritos!

or as part of a delicious lunch (Toasted Cheese Sandwich, Corn Soup, Salad):

Yum!

-R