I’m back with one hell of a recipe. Before you ask…YES, soup is for the summer as well as the fall. Certain things taste better in the summer. Therefore I try to find several dishes to use them in.
Corn just so happens to be one of the things that are scrumptious in the summer! I try to take advantage of sweet corn as much as I can during this time of year. Then it just so happens that this past week has had a severe overcast and a little chilly outside. So I figured my family and I could use a little pick me up. Ya know some feel-good food.
I thought what could be better than sweet corn soup and to fill up my son’s never-ending pit I through in some potatoes too.
You only need a few items, only 30 minutes of your time, and BOOM dinner is served!
- 6 Giant corn on the cob
- 6 Large potatoes
- 1 Large onion
- 1 Stick of butter
- 32 Ounces of chicken broth
- 2-3 Cups of milk
- 1 Cup of sharp cheddar cheese
STEPS TO MAKE SOUP
- Wash and slice potatoes into wedges
- Dice onions and sautee on medium heat with half stick butter
- Add in the potatoes and salt pepper. Cover for 10 minutes
To see the rest of the steps, you need to watch my video!!! You didn’t think I would tell you everything here now, did you!!!
Watch The FULL step by step VIDEO and SUBSCRIBE!
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