| CORN AND POTATO SOUP |
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Preparation Time: 10 minutes Total Time: 35 minutes 4 servings2 tablespoons CRISCO Oil 1 medium onion, peeled and diced 1 tablespoon jarred minced garlic (or 2 large garlic cloves, peeled and minced) 3 ears fresh corn, husked, kernels cut from cobs 1 large Idaho or Russet potato (about 1/2 pound), peeled and thinly sliced 1 can (14-1/2 ounces) chicken broth 1/4 teaspoon dried thyme leaves 3/4 cup half and half 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Heat Crisco Oil in 2-quart saucepan on medium-high heat. Add onion and garlic. Sauté 3 minutes, or until onion is translucent. Add corn, potato, stock, and thyme to pan. Bring to a boil. Cover pan. Reduce heat to low. Simmer 15 minutes, or until potato slices are breaking apart. Remove pan from heat. Mash soup with potato masher or fork; do not puree. Add half and half, salt, and pepper to pan. Bring to a boil on medium heat. Simmer 3 minutes. Stir occasionally. Note: The soup can be made up to two days in advance and refrigerated, tightly covered. Reheat on low heat or in microwave oven. |
