sweet corn apple bisque soup

By foodiva

Ingredients

• 3 ears sweet corn
• 2 russet potatoes
• 6 tbsp butter
• 1 apple
• 1 medium onion
• 3 green onions
• 1 carrot
• 2 tbsp chicken base
• 1 cup 2% Milk
• 2 sprigs fresh thyme

Preparation

Step 1

Instructions
Husk corn and place directly on grill to roast, turning kernels brown. You can use a gas stove as well, laying corn directly on grate above flame.
Once corn is brown, remove and allow to cool enough to be able to cut from the cob.
Cut corn from cob. Remove 1 C corn and place remaining corn in stock pot over medium heat with 3 tbsp butter.
While corn is cooking (it will release sweet starch), peel and dice potatoes and carrot into ¼ inch pieces and add to corn.
Dice onion and add to pot as well.
Drop thyme into pot and cook until potatoes are fork tender, about 7-10 minutes.
Add chicken base and 1 quart water.
Peel and dice apple and add to pot. Continue to cook for 5 minutes over medium heat.
Remove thyme sprig and discard.
Using emulsion (stick) blender, blend mixture until thick and creamy, about 3 minutes.
Add milk and remaining corn.
Dice green onion and add to soup. Simmer for 10 minutes.
Salt and pepper to taste and add remaining 3 tbsp butter.
Serve.

Instructions