Creamy Corn Soup

Instructions

1. 1

   Heat the butter in a large pot over medium heat.

   Tip: Use a heavy-bottomed pot for even heat distribution.

2. 2

   Add the onions and garlic and cook until softened, about 5 minutes.

   Tip: Stir occasionally to prevent burning.

3. 3

   Add the corn, potatoes, salt, and pepper, and cook for 5 minutes.

   Tip: Stir occasionally to prevent burning.

4. 4

   Sprinkle the flour over the corn mixture and cook for 1 minute.

   Tip: This will help thicken the soup.

5. 5

   Gradually add the chicken broth, whisking continuously.

   Tip: Be careful not to let the soup boil.

6. 6

   Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.

   Tip: Stir occasionally to prevent scorching.

7. 7

   Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

   Tip: Be careful when blending hot soup.

8. 8

   Return the soup to the pot and add the heavy cream, stirring to combine.

   Tip: This will give the soup a rich and creamy texture.

9. 9

   Season the soup with additional salt and pepper to taste.

   Tip: Adjust to your liking.