So creamy, loaded with sweet corn, with a hint of cayenne and the best of all it's quick and easy. Can be prepared in about 20 minutes on the stove or cook on low in the crock pot for 4-6 hours.
6 ears of corn or 16 oz. frozen
1 large onion
2 tablespoons butter
1 quart vegetable or chicken broth
3 small golden yukon potatoes, cut in cubes (about 3 cups)
1/2 teaspoon cayenne
1/4 teaspoon cumin
1/4 teaspoon allspice
1 cup yogurt or sour cream
3/4 cup cream
salt and pepper to taste
Chop onion coarsely.
Saute in the butter until tender.
Add broth, potatoes, spices and corn. Simmer until the potatoes are tender.
Stir in yogurt or sour cream until it melts into the broth. Add the cream stirring until all is warm throughout.
My favorite cream, yum.
This would be even better with some chopped red pepper added to the onions but, alas, I had none today.
Enjoy!
Looks wonderful. Wish we could easily find non-homogenized milk around here, although sometimes we can get cream-top yogurt.
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