Serves 8-10
Ingredients
1 tablespoon olive oil
1 teaspoon garlic
½ cup onion, diced
3/4 cup celery, diced
3 potatoes, diced
3 ears of corn, roasted, kernels removed
¼ cup red pepper, diced
1½ quarts chicken stock
2 cups milk or cream
½ stick of butter
¼ cup flour
1 tablespoon Sevy’s seasoning (or substitute Lawry’s or McCormick seasoning)
Fresh chives, finely chopped
Directions
In large soup pot, heat oil. Cook garlic briefly then add onions, celery, and potatoes. Sauté until onions become soft then add corn and red peppers. Add chicken stock and milk and bring to boil; simmer 20 minutes. Meanwhile, in a small saucepan make a roux by melting butter and mixing in flour until it is the consistency of soft sand. Cook three to five minutes, then cool to room temperature. Whisk roux into corn mixture a little at a time until desired thickness. Add Sevy’s seasoning and adjust accordingly. Garnish with additional red pepper and fresh chives.