Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 4 cups (600g) sweet corn kernels
  • 1 medium (150g) Yukon Gold potato, peeled and finely diced
  • 3 cups (710ml) chicken broth
  • 1 cup (240ml) whole milk
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Melt the butter over medium heat in a large pot or Dutch oven.
  2. Add the diced onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  3. Add the corn kernels and diced potatoes to the pot and stir to coat them in the butter.
  4. Pour in the broth and bring the mixture to a gentle boil. Reduce heat to low and simmer for 10–12 minutes, or until the potato cubes are tender.
  5. Using an immersion blender, pulse the soup 3–5 times to break down about 30% of the corn and potatoes to thicken the liquid. (Alternatively, blend 2 cups of the soup in a countertop blender and stir it back in).
  6. Stir in the milk, salt, and black pepper. Simmer on low for another 3–5 minutes, ensuring the soup does not reach a rolling boil.
  7. Stir in the fresh parsley and lemon juice just before removing from heat.