This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 2 T. butter
- ½ c. finely diced red onion
- 1 red bell pepper, finely diced
- 4 ribs celery, finely chopped
- 1 carrot, finely chopped
- 3 T. flour
- 2 medium Yukon gold potatoes, cut in a small dice
- 4 cups chicken stock
- Kernels from 8 ears corn
- 2 cups milk
- Salt and pepper to taste
- Sour cream and scallion slices to garnish
Directions:
Step 1: In a stock pot, melt the butter and sauté the onion, red bell pepper, celery, and carrot until all the vegetables are softened. Stir in the flour and cook until the flour is absorbed into the mixture and no white remains. Add the potatoes and stock, and cook until potatoes are softened. Add the corn and milk and cook 10 minutes. Season with salt and pepper.
Step 2: Pour into soup bowls and garnish with a swirl of sour cream and scallion slices.