Corn off the Cob Soup

By Wollygator

Ingredients

• 1 1 1 tbsp. vegetable oil
• 1 1 1 small yellow onion, diced
• 5 5 5 cups fresh corn kernels, cut off the cob
• 3 3 3 cups chicken stock or broth
• 2 2 2 tsp. sugar
• 3/4 3/4 3/4 tsp. salt
• 1/4 1/4 1/4 tsp. garlic powder
• 1/2 1/2 1/2 tsp. dried thyme
• 2 2 2 tbsp. cornstarch
• 1 1 ounce) can 1 (12 ounce) can evaporated milk
• 3 3 3 tbsp. butter or margarine
• 1/4 1/4 1/4 cup finely diced red bell pepper

Preparation

Step 1

1. With the cooker's lid off, heat oil on high or "brown", until sizzling.

2. Place the onion in the cooker, and cook until lightly caramelized, about 5 minutes.

3. Add corn, chicken stock, sugar, salt, garlic powder and thyme, securely lock the pressure cooker's lid, and set for 6 minutes on high.

4. Perform a quick release to release the cooker's pressure. Set the cooker to high or "brown".

5. Whisk the cornstarch into the evaporated milk and stir into the soup. Let simmer 2 minutes, or until thickened.

6. Stir in butter and diced red bell pepper, and cook 1 additional minute before serving.