Prep: 20 mins

Cook: 25 mins

Serving: makes 4 – 6 servings


1 Tbs of olive oil or 2 Tbs butter

1 small sweet onion chopped

1 red pepper chopped

2 garlic cloves minced

2 ribs of celery chopped

4 cups of fresh corn kernels (cut from 6 ears) yellow preferably, divided

1 ½ cups of yukon gold potatoes chopped

¼ cup of sun-dried tomatoes 

4 cups of chicken or vegetable stock

2 cups of milk

Salt and pepper to taste

¼ cup of chopped chives and corn ribs 

for garnish

Bay leaf or paprika



In a large stockpot, heat oil or butter.  Stir in onions and garlic.  Don’t brown.  Add celery.  Stir in chopped sun-dried tomatoes.  Cook for another 2 minutes.

Stir in potatoes, two cups of corn, and broth.  Salt and let simmer for 15 – 20 minutes until potatoes tender.

In blender or food processor, puree remaining corn and milk.  Stir in puree along with black pepper.  Let simmer for another 10 minutes until the soup thickens.

Top with chives and corn ribs.