4 cups fresh or frozen corn kernels plus a little extra for garnish
2 medium carrots, peeled and chopped
2 ribs of celery, chopped
1 medium yellow onion, chopped
1 pound russet potatoes, peeled and cut into 1/2-inch pieces
salt & freshly ground black pepper
4 cups water
1/2 cup heavy cream
2 green onions, thinly sliced
DIRECTIONS
Melt the butter in a dutch oven over medium-high heat.
Add the corn, carrots, celery, onion, potatoes, 1 tsp salt, and 1/4 tsp pepper then cook, stirring occasionally, for about 10 minutes.
Stir in the water then bring to a boil.
Reduce the heat to medium-low and simmer until the potatoes are tender, 10 to 15 minutes.
Use an immersion blender or a stand blender in batches to puree the soup until smooth.
Return the pureed soup back to the stove over medium-low heat then slowly stir in the heavy cream and cook, stirring occasionally, until heated through, about 2 minutes.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and serve garnished with the green onion and extra corn kernels.
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