This soup is definitely best with fresh corn on the cob, but feel free to replace with frozen corn if needed. Truly one of my favorites - especially topped with crispy bacon.
What you will need
3 ears Corn on the Cob
.25 oz Fresh Thyme
1 cup Coconut Milk
1 lb Red Potatoes
3 Tbsp Olive Oil
3 cups Vegetable Broth
8 oz Bacon, optional(Nutritional facts 80 calories, 4.95 g fat, 7.69 g carbohydrates, 2.18 g protein, 0 mg cholesterol, 564 mg sodium)
How to cook
Gather and portion ingredients.
Cook the bacon flipping occasionally until crispy. Drain on paper towels and chop when cooled.
Cut the potatoes into 1/4 inch cubes.
Cut the fresh corn off of the cob.
Cut the top of the shallot off, slice in half and peel leaving the root end in tact. Slice each half and then chop.
Smash the garlic with the flat side of the knife and remove the skin. Roughly chop.
Add olive oil to the bottom of a soup pot set over medium-high heat. Add the chopped shallot to the pot and saute until translucent.
Add the chopped potatoes and season generously with salt and pepper.
Add the broth to the pot and add a lid to bring the broth to a boil. Cook for a few minutes until the potatoes are tender.
Add the chopped garlic and corn kernels to the pot.
Add a few sprigs of thyme and a can of coconut milk to the pot. Bring the soup up to a simmer.
Pull the thyme sprigs out of the pot and use an immersion blender or food processor to blend the soup to your desired consistency. I like to leave some whole kernels of corn!
Top with crispy bacon if you like!