Prep time 5 minutes

Cook time 25 minutes


1 tbsp. butter

1 small shallot, minced

4 cups College Inn® Vegetable Broth

1 15.25 oz. can Del Monte® Golden Sweet Whole Kernel Corn

1 cups red potatoes cut into 1-inch cubes

1 tsp. white vinegar

1 tsp. salt

1 sprig fresh thyme or 1/2 tsp. dried thyme

1 cup milk

2 tbsp. flour


  1. Over medium heat, melt butter and sauté shallots for 3 minutes. 

  2. Add corn, potatoes, stock, thyme, vinegar, and salt. Bring to a boil, reduce heat, and cover. Cook for 20 minutes.

  3. Remove sprig of thyme.

  4. Whisk together the milk and flour.

  5. Remove soup from heat and whisk in milk mixture. Return to heat, turn heat to high, whisk and cook for about 3-5 minutes or until creamy and bubbly. Serve and enjoy!

If using dried thyme, add to butter with shallots.

If keeping dairy free, use 1 cup additional vegetable stock in place of milk and use olive oil instead of butter.

To keep this gluten-free, use 1 tablespoon cornstarch instead of flour.

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