15 Minute Creamy Corn and Potato Soup
~4 servings~

15 minutes.  Sweet.  Spicy.  Fresh.  Belly warming.  Do I need to say more?

1 yellow onion, diced
2 ears corn, husked and cut off from the cob
2 cups vegetable broth
3-4 potatoes, peeled and cubed into small one inch pieces
1 cup milk
Salt to taste
Red chili powder (cayenne pepper) to taste
1 teaspoon sugar

In a large saucepan, heat about a tablespoon or so of olive oil on medium heat.  Add the onions and saute until translucent.  Add the corn and cook for another 3-4 minutes stirring frequently.  While these cook, peel and chop the potatoes into one inch pieces.  Make them small so they boil quickly.  Add to the saucepan along with 2 cups vegetable broth.  Cover and increase temperature to medium high.  Bring to a boil and continue cooking until the potatoes are tender.  Stab them with a fork to test them.  Allow to cool then transfer to a blender reserving about a cup of the potato/corn/onion mixture.  Pulse just for a minute or so (really a few seconds should do the trick unless you prefer the corn really pureed).  Transfer back to the saucepan on medium heat.  Stir in the milk along with salt, pepper and sugar.  Cook for 3-4 minutes.  Adjust for salt, spice and sweetness.  Add the reserved potato/corn/onion immediately before serving.  I garnished with cilantro but it really didn’t add much.