Place a sauce pot over high heat. Add 4 cups
water, bouillon cube and 1/4 teaspoon kosher salt.
MISE EN PLACE • Shuck corn. Cut kernels from
corn. Scrape milky liquid from cob; add cobs to
broth. • Chop tomato. • Dice potato. • Chop
green onion, keeping white and green parts
separate. • Pick and chop parsley leaves. •
Pick and slice basil leaves. • Pick and chop
thyme leaves; add stems to broth.
When broth boils, add corn, potato and onion
whites. Reduce heat to medium-high. Boil until
potatoes are tender, 10-15 minutes depending on
size of dice.
• When potatoes are tender, discard corn cobs
and thyme stems. • Fold in chopped tomato,
onion greens, parsley, chopped thyme and 1/2
teaspoon pepper. • Taste and adjust seasoning
as desired with kosher salt and pepper.
BLT, fresh fruit
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