One of our favorite ways to use all of our Farmer’s Market finds is in making this hearty soup, loaded with tastes of the season.
4-6 ears of corn
1 tablespoon extra-virgin olive oil
1 large sweet onion (I like Walla Walla), 1/2-inch diced
2 large organic carrots, 1/2-inch diced
3 celery rib, 1/2-inch diced
1 red bell pepper, 1/2-inch diced
2 medium Yukon Gold potatoes, cut into 1/2-inch diced
5 cups reduced-sodium chicken broth (40 fl oz)
1/4 – 1/2 teaspoon red chili flakes (season according to your heat preferences)
2 fresh thyme sprigs
2 fresh oregano sprigs
1 1/2 cups milk (I use 2-percent)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface. Stand each ear up on a cutting board and scrape off the kernels with a chef’s knife; transfer the kernels to a large bowl as you work and reserve the cobs.
Heat stock pot, add olive oil and then saute onion, carrots, celery and red bell pepper until translucent and soft. Add broth and bring to a boil. Then add reserved cobs; cover and simmer 15-20 minutes. Discard the cobs.
Add potatoes, corn and chili pepper flakes. Bring to a boil and then lower heat to a simmer and cook until the potatoes are soft, about another 20 minutes. Add fresh thyme and oregano sprigs and season with salt and pepper.