Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 3 medium (450g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 2 cups (300g) corn kernels
  • 1 can (14.5 oz / 411g) creamed corn
  • 4 cups (950ml) low-sodium chicken broth
  • 2 cups (480ml) whole milk
  • 1 tsp (2g) dried thyme
  • ½ tsp (1g) smoked paprika
  • 1 tsp (6g) salt
  • ½ tsp (1g) black pepper

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery, stirring occasionally until the onions become translucent and the vegetables soften. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Stir in the cubed potatoes, corn kernels, and dried thyme. Pour in the broth and bring the mixture to a gentle boil.
  3. Reduce heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  4. If using an immersion blender, pulse the soup 3–4 times to lightly thicken the base.
  5. Stir in the creamed corn, smoked paprika, salt, and pepper. Slowly pour in the milk, stirring constantly.
  6. Simmer for another 5 minutes on low heat until the soup reaches a velvety consistency. Remove from heat immediately to prevent boiling the dairy.