Soup for the soul! Also available on Coast’s Dine Out Vancouver menu, Chef Olberg’s Corn & Yukon Gold Potato Soup recipe is the perfect meal all winter long.
Serves 8 -12
1/2 large yellow onion, chopped (about 3/4 cup)
1/2 cup small diced red bell pepper
1/2 cup small diced celery
5 cups corn nibbles
1 bay leaf
10 cups vegetable stock
2 medium Yukon Gold potatoes, peeled and large (1-inch) diced
3 teaspoons of Kosher salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon fresh thyme leaves
3 cups of heavy whipping cream
4 threads of saffron
6 oz butter
1. Place butter, chopped onions, red bell pepper, celery, salt and pepper in pot and cook at medium-low until vegetables soften. Add potatoes and sauté for 10 more minutes.
2. Add vegetable stock, saffron and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer.
3. After 20 minutes, add the cream, thyme and check the seasoning. Increase the heat to return the soup to a simmer and then lower the heat to maintain the simmer and cook for another 10 minutes.
4. Discard bay leaf. Blend the corn chowder in a high speed blender, till smooth. Pour in heated bowl and garnish with chive sour cream and smoked sunflower oil.