Harvard Farmers Market

Enjoy with a green salad from Springdell and some French bread from The Biscuit. Thanks to Jen Sundeen for this recipe! Makes 5 cups.

Ingredients:

4 ears sweet corn, husked

2 Tbsp olive oil

1 medium onion, cut into 1/4-inch pieces (about 3/4 cup)

1 medium russet potato, peeled and cut into 1/3-inch cubes (1 1/2 cups)

1 cup whole milk, or less fat milk to lighten it up

1 sprig fresh thyme

Coarse salt

Directions:

Cut kernels from cobs, set aside. Break cobs apart and place in a medium saucepan. Add 3 cups water and bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.

In a medium saucepan, add olive oil and onion, and cook until translucent, about 5 minutes. Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning.