Creamy Corn Soup:
makes 6-8 servings

Ingredients:

• 6 cups corn – fresh or frozen
• 2 cups finely cut carrots
• 2 medium potatoes peeled and cut into small cubes – 2 cups
• 4 cloves finely minced garlic
• 5-6 cups vegetable broth
• Salt and pepper
• 2 tbsp olive oil
• 2 cups milk
• 2 tbsp cream cheese or goat cheese
• 1 tbsp finely chopped chives

Directions:

• In a pot heat 2 tbsp olive oil and sauté garlic until tender – a few seconds. Add corn, carrots, potatoes, salt and pepper and 2 cups water. Cook covered for 15-20 minutes until all the vegetables are tender.
• Add vegetable broth and cook for additional 5 minutes. Take off the stove and blend soup until creamy. Place the soup back on the stove and add cream cheese, milk, and chives and heat through 3-5 minutes.  Corn soup is ready.
• Serve garnished with extra black pepper and chives.