Corn Soup

Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and diced potato. Cook for about 5 minutes until they begin to soften.

Step 1

Stir in the minced garlic, onion powder, oregano, and thyme; cook for 30 seconds. Pour in the chicken broth and add the corn kernels. 

Step 2

Allow the soup to simmer for 15 minutes until the vegetables are tender. Use an immersion blender to purée part of the soup, leaving some corn whole for texture.

Step 3

Taste and adjust seasoning if needed. Garnish with chopped parsley or cilantro and a squeeze of lemon. Serve warm.

Step 4

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