Ingredients

• 6 ears of corn, husked and kernel removed from the cobb
• 3 medium potatoes, cubed
• 1 large onion, chopped
• 3 cups chicken bouillon or water
• 1 bunch of cilantro or parsley, chopped
• ½ tsp. of thyme or tarragon
• Salt and pepper
• Grape tomatoes sliced in half (optional)
• 1 chopped yellow zucchini (optional)

Directions

1. Place onion in soup pot with a little olive oil and sauté until tender.
2. Add corn and potatoes till just covered with some of the liquid and bring to a boil.
3. Lower heat and simmer until veggies are tender (about 15 minutes).
4. Take out 2/3 of veggies and blend in a blender with a little of the broth until pureed. Then add back to pot with other veggies.
5. Add salt, pepper and other seasonings.
6. If too thick, add some more liquid or a little milk.
7. Add herb of choice and grape tomatoes or zucchini, if wanted, and simmer for about 10 minutes. Enjoy!