Makes 1 qt to serve 2 as a whole meal, 3 or 4 as a first course.
2 T butter
1 medium onion, chopped
2 medium potatoes, cut in 1/3″ dice (about 2 C)
2 C milk
1/2 t salt
Freshly ground pepper
1 to 2 C frozen corn kernels
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1. In a medium saucpan, heat butter over medium heat and saute onion until golden, about 8 minutes.
2. Add the potatoes, and toss them around with the onions for a minute.
3.Add the milk, salt and a few grinds of the pepper mill. Simmer gently until potatoes are tender, 10 to 15 minutes.
4. Add the corn and return to a simmer.
5. Can be served immediately or reheated, at which time more milk or some chicken broth will have to be added..
Variations: With the onion, saute a rib of celery, finely chopped. If desired, simmer a bay leaf in the soup. Also, if desired, instead of butter, use the fat from a rendered strip of bacon.
A Fresh Touch: About 1/2 C finely diced sweet red pepper, or minced hot red or green pepper to taste, or a combination of both, makes a fine addition. In either case, you may want to garnish each serving with finely chopped cilantro.
