Prep Time 10 min
Cook Time 16 Min
Servings 4
Difficulty Easy

Ingredients

  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1 medium onion
  • 2 large cloves garlic
  • 3 ears fresh corn
  • 1 large (about 1/2 pound) Idaho or russet potato
  • 1 (14 1/2 oz.) can chicken broth
  • 1/4 tsp. dried thyme leaves
  • 3/4 cup half-and-half
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black peper

Directions

  • Step 1

    HEAT oil in 2-quart saucepan over medium-high heat. Add onion and garlic. Sauté 3 minutes, or until onion is translucent.

  • Step 2

    ADD corn, potato, broth and thyme to pan. Bring to a boil. Cover pan. Reduce heat to low. Simmer 15 minutes, or until potato slices are breaking apart. Remove pan from heat. Mash soup with potato masher or fork; do not puree.

  • Step 3

    ADD half-and-half, salt and pepper to pan. Bring to a boil on medium heat. Simmer 3 minutes. Stir occasionally.

  • Step 4

    The soup can be made up to two days in advance and refrigerated, tightly covered. Reheat on low heat or in microwave oven.

Serving size
(1/4 of recipe)

  • Calories 250
  • Calories from Fat110g
  • Total Fat 13g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 810mg
  • Potassium 0mg
  • Total Carbohydrates 31g
  • Dietary Fiber 3g
  • Sugars 4g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet