Ingredients
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1 quart water or chicken stock
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Kernels from 6 ears of corn, approximately 4 cups
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1 large leek, cleaned and sliced into rounds
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1 teaspoon fresh thyme, finely chopped or ¼ teaspoon dried thyme
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1 large onion, finely diced
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2 tablespoons McEvoy Ranch Extra Virgin Olive Oil
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1 pound new potatoes, diced large
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Sea salt
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2 cups milk or additional stock
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½ bunch cilantro, roughly chopped
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2 tablespoons McEvoy Ranch Jalapeño Olive Oil
Instructions
Cut corn kernels from cob and reserve.
Scrape the milk from the cob with the back of your knife and add to the water or chicken stock along with the corn cobs. Steep the cobs in the water or stock for ½ hour.
Saute the leek, thyme and onion in the Extra Virgin Olive Oil until onions are translucent - approximately 10 minutes - stirring occasionally.
Add potatoes, strained stock and 1-½ teaspoons salt and bring to a boil.
Lower the heat and simmer, partially covered, until the potatoes are tender.
Add the corn and milk (or additional stock). Simmer until the soup is heated through and the corn is tender.
Serve with chopped cilantro and Jalapeno Olive Oil drizzled over each bowl.
