Serves 4 – Recipe by Courtney McDonald
-1 pound small yellow potatoes, washed
-2 ears fresh corn, shucked (husks and silk removed)
-2 Tbsp. olive oil or butter
-2 cloves garlic, finely chopped
-1/2 medium yellow onion, finely chopped
-1/2 cup fresh basil leaves, washed and torn into small pieces
-salt and pepper, to taste
Cut the potatoes into bite-size pieces and set aside. Over a large bowl, cut the corn kernels from the cobs. Then, using the back of your knife, scrape the “milk” from the cobs, adding it to the corn kernels. Discard empty cobs.
Heat the olive oil in a soup pot on the stove over medium heat. Add the garlic and onion and cook, stirring occasionally, about 10 minutes or until onions are translucent. Season well with salt and pepper.
Add the potatoes, corn and enough water to cover (about 3-4 cups). Bring the soup to a boil, then reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
Once potatoes are cooked, remove the pot from the stove and add the basil leaves.
Season the soup to taste with salt and pepper and serve immediately! Soup will keep, tightly covered in the refrigerator, for up to a week.