I have recipes for potato soup and yet I seem to make it without one every time. Last night's pot was one of the best versions I have made and thought it was worth trying to preserve a recipe.
4 ears corn
8 smallish potatoes or 4 large, washed and cubed
1 onion, chopped
1/2 stick butter
2 quarts non-fat milk (ours is instant)
3/4 cup half and half
1 cup sour cream
salt and pepper (I actually used cajun seas salt and pepper)
Place corn in a pot and cover with water. Bring to boil and turn off. Let corn cool to handle and cut kernels off (if using canned or frozen then it's about 3/4 cup corn per cob). Melt butter in stockpot. Add onions and stir over med-high heat until starting to turn clear but not brown. Add corn and roast a few moments. Add potatoes and cover with milk. Let cook on medium heat, stirring occasionally, until potatoes are tender. Can season while cooking or wait until just about to serve. When potatoes are cooked, add half and half and sour cream. Stir to melt sour cream. Turn off heat and let set for 10 minutes and serve.
Great with rolls or seasoned breadsticks.