INGREDIENTS:
3 tablespoons butter
1 large onion diced
3 cloves garlic, finely chopped
2 cups diced 1/2-inch Yukon Gold Potatoes
1 tablespoon BBQ seasoning
4 to 6 cups chicken or vegetable or lobster stock
4 cups fresh Peaches and Cream Corn Kernels (approximately
6 ears of corn)
2 tablespoons chopped fresh thyme
3/4 cup heavy cream
Salt and pepper to taste
PREPARATION:
In a large soup pot melt the butter over medium heat. Add the
onions and garlic and cook for 3 to 4 minutes until tender. Next
add the potatoes and continue to cook for another 3 to 4 minutes.
Add the BBQ seasoning and stock and bring mixture to a boil. Reduce
heat and stirring occasionally let the soup simmer for 45 minutes
until the potatoes are soft and the soup is thickened. Note if
necessary add a little more stock to thin the soup down. Add the
corn, thyme and continue to cook for 15 more minutes. Slightly
whip the cream and fold into the hot soup. Adjust seasoning with
salt and pepper.
Yield: 8 servings
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BACK TO GUTSY'S HOME
In a large soup pot melt the butter over medium heat. Add the onions and garlic and cook for 3 to 4 minutes until tender. Next add the potatoes and continue to cook for another 3 to 4 minutes. Add the BBQ seasoning and stock and bring mixture to a boil. Reduce heat and stirring occasionally let the soup simmer for 45 minutes until the potatoes are soft and the soup is thickened. Note if necessary add a little more stock to thin the soup down. Add the corn, thyme and continue to cook for 15 more minutes. Slightly whip the cream and fold into the hot soup. Adjust seasoning with salt and pepper.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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