CORN SOUP
1 T EVOO
1 medium onion, chopped
1 garlic clove, crushed
4 C chicken stock
1 can corn
1 can creamed corn
1 medium potato, copped
¼ C cream
White pepper
Ground black pepper
2 T fresh chives, chopped OR green onions
Heat EVOO in large saucepan, add onion and garlic. Cook over medium heat until soft. Stir.
Add stock, creamed corn and potato. Bring to a boil and then simmer uncovered for 15 minutes or until the potato is soft.
Blend or process the soup until smooth, adding white pepper to taste. Return the soup to the same saucepan and stir in remaining corn and cream. Stir over low heat till heated through.
Served topped with chives.
