Total Time:2 hours
- 6 ears of fresh corn
- 2 medium red potatoes, diced
- 2 medium yellow onions, diced
- 1 rib celery, diced
- 1 clove garlic
- 1 bay leaf
- ½ teaspoon thyme
- Salt and pepper
- ¼ cup chopped parsley
- 1 cup milk
- Shuck the corn and strip the kernels from the cob by holding the ears upright on the cutting board and running a sharp knife down the ear repeatedly until all the edible portion is removed. Discard the husks and store the kernels in a bowl.
- Make the stock by placing the cobs in a large stock pot with 10 cups of water, 1 diced onion, the garlic, ¼ cup parsley, bay leaf, and a little salt and pepper. Bring the pot to a boil and simmer gently for 40 minutes.
- Strain the stock and pour 8 cups into a soup pot with the corn kernels, diced celery, potatoes, and remaining onion. Bring liquid back to a boil, add the thyme, remaining parsley, and salt and pepper to taste. Simmer slowly for 45 minutes.
- Let the soup sit for at least an hour, covered, to allow the flavors to gather, then add the milk, reheat, and serve. This soup makes a full meal when eaten with good, crusty French bread.