Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1.5 lbs Russet potatoes, peeled and cubed into ½-inch pieces
  • 3 cups frozen or fresh corn kernels
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 cup heavy cream
  • ½ cup shredded sharp cheddar cheese
  • 1 tbsp softened butter
  • 1 tbsp all-purpose flour

Instructions:

  1. Melt 4 tbsp of butter over medium heat in a large heavy-bottom pot. Add the diced onion and carrots, cooking until the onions are translucent and the carrots have softened slightly (about 5-7 minutes). Stir in the garlic and corn kernels, sautéing for another 3 minutes until the corn smells toasted and fragrant.
  2. Pour in the broth and add the cubed potatoes, thyme, salt, and pepper. Increase heat to bring the liquid to a gentle boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
  3. Whisk the 1 tbsp of softened butter and flour together into a smooth paste (beurre manié). Stir this paste into the simmering soup one small bit at a time, stirring constantly until the soup reaches the desired thickness.
  4. Stir in the heavy cream and shredded sharp cheddar cheese. Remove from heat immediately once the cheese is melted to prevent the dairy from separating.