INGRÉDIENTS
- 1/4 onion, chopped
- 1/4 carrot, diced
- 1/4 red bell pepper, diced
- 1/2 stalk celery, diced
- 1 tbsp butter
- 1 small sprig fresh thyme
- 1 small bay leaf
- 1 1/2 tsp cornstarch
- 1/2 russet potato, diced
- 1 ear of corn, kernels cut off (or 3/4 cup frozen corn)
- 1 1/2 cups water
- 1/4 cup heavy cream or half-and-half
- 1 1/2 tsp Yondu
- 1 1/2 tsp Yondu Hot & Spicy
- Fresh cilantro, optional
- 1/2 onion, chopped
- 1/2 carrot, diced
- 1/2 red bell pepper, diced
- 1 stalk celery, diced
- 2 tbsp butter
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tbsp cornstarch
- 1 russet potato, diced
- 2 ears of corn, kernels cut off (or 1 1/2 cups frozen corn)
- 3 cups water
- 1/2 cup heavy cream or half-and-half
- 1 tbsp Yondu
- 1 tbsp Yondu Hot & Spicy
- Fresh cilantro, optional
- 1 onion, chopped
- 1 carrot, diced
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 4 tbsp (1/2 stick) butter
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp cornstarch
- 2 russet potatoes, diced
- 4 ears of corn, kernels cut off (or 3 cups frozen corn)
- 6 cups water
- 1 cup heavy cream or half-and-half
- 2 tbsp Yondu
- 2 tbsp Yondu Hot & Spicy
- Fresh cilantro, optional
INSTRUCTIONS
- Melt the butter in a pot over medium heat. Add the onion, carrot, bell pepper, celery, thyme, and bay leaf and cook for 5 minutes.
- Stir in the cornstarch, then add the corn and potato and mix well.
- Add the water, cream, Yondu, and Yondu Hot & Spicy. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the potato is tender.
- Remove the bay leaf and thyme sprig. Serve hot, topped with cilantro if you like.
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