Growing up on the East Coast, we’d wait all summer for corn season— taking seemingly forever to come and ending far too early. Corn season marks the winding down of summer, when the days are still warm but the nights start to get slightly cooler, in this case, cool enough for soup. Not the warm-your-soul type of deal, but still slightly grounding on a windy summer night.
This dish is perfect for a quick lunch or pre-dinner snack as is, but add on the toppings and you have a full dinner situation waiting in your bowl.
2 ears of corn
1 tbsp salted butter
½ yellow onion, chopped
1 red new potato, chopped
1 1/2 cup stock (vegetable or chicken will both work)
Recipe by Local Roots Content Volunteer Sylvie Florman
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