- 1 tablespoon butter
- 1/2 large yellow onion, chopped (about 3/4 cup)
- 1/3 cup diced red bell pepper
- 1/2 cup small diced carrot
- 1/2 cup small diced celery
- 4 to 5 ears sweet corn, kernels removed from the cobs (about 3 cups), reserve cobs
- 1 bay leaf
- 4 1/2 cups milk, whole or low fat
- 2 medium Yukon Gold potatoes, peeled and diced (about 3 cups)
- 1 tablespoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- Cook the chopped onions, red bell pepper, carrot, and celery in the butter on high, then lower the heat to medium low and cook until vegetables soften, about 5 minutes.
- Add the bare cobs to the pot, breaking in half if needed. Add the milk and the bay leaf. Bring to a boil and reduce heat to a low simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer without scalding the milk.
- After 20 minutes, discard the cobs and bay leaf. Add corn and potatoes, salt, pepper and thyme to the pot. Increase the heat to return the soup to a simmer.
- Cook for another 15 minutes until potatoes are tender. Adjust seasoning and enjoy!