Ingredients
2 cups diced potatoes
2 1/2 cups water
2 tablespoons butter
1 medium onion chopped
1 stalk celery diced
1 teaspoon dried thyme
1 teaspoon salt
1 medium roasted poblano pepper diced
4 - 5 cups corn
1 1/2 cups Half and Half
1 tablespoon chopped fresh basil
Preparation
Cook potatoes in water until soft. In stockpot, melt butter, add onion, celery, thyme and salt. Cook until tender, about 5 minutes, add poblano pepper and cook 5 more minutes. Add corn, potatoes and water, cook 5 more minutes. Puree half of the solids, return to pan. Add Half and Half and basil. Heat on low until warm enough to serve.
