Hy-Vee Recipes and Ideas

Directions

1. Step1
   Use a sharp knife to cut the kernels off the corn cobs; set corn aside and reserve corn cobs.
2. Step2
   Combine chicken broth, garlic, dill, bay leaf and corn cobs in a large pot. Bring to boiling; reduce heat to low. Simmer, covered, for 30 minutes. Add potatoes; simmer, uncovered, for 10 to 15 minutes or until potatoes are tender. Remove from heat. Discard corn cobs, dill sprigs (if using) and bay leaf. Strain mixture over a large bowl, reserve broth and potatoes.
3. Step3
   Meanwhile, melt butter in a skillet over medium heat. Add corn and onion. Cook about 10 minutes or until onions are very soft. Cool slightly.
4. Step4
   Place half of corn mixture, half of potatoes and all of broth in a blender container. Cover and carefully blend until smooth*. Transfer mixture to a large bowl. Stir in whipping cream and reserved corn mixture and potatoes. Cover and chill for several hours or overnight. Sprinkle each serving with snipped dill and cayenne pepper.
5. Step5
   *To safely blend hot liquids, vent the blender lid by removing center piece and cover with a thick wash cloth or dishtowel. Begin blending at low speed and slowly increase speed, if desired. An immersion blender may also be used.