Iowa Sweet Corn Soup

ADVERTISEMENT

INGREDIENTS

• 5 tablespoons butter
• 1 large leek, washed and thinly sliced
• 1 cup shredded carrot
• Salt and black pepper to taste
• 2 cloves garlic
• ½ teaspoon red pepper flakes
• 32 oz vegetable stock
• 1 teaspoon oregano
• 4 ears fresh sweet corn, kernels sliced
• 3 tablespoons half & half

PREPARATION

1. In a large dutch oven, melt butter over medium heat. Add leeks and generously season with salt and black pepper. Cook until softened, about 5 minutes.
2. Add carrots and continue cooking for 8-10 more minutes or until tender.
3. Add garlic and red pepper flakes and cook for 1 minute, stirring often.
4. Add vegetable stock and oregano. Turn burner to high heat and bring mixture to a boil. Add corn kernels and immediately bring heat down to a simmer.
5. Cook for 3-5 more minutes then remove from heat and add half and half.
6. Serve immediately with additional red pepper flakes and crusty bread.