Prep time 5 minutes
Cook time 25 minutes
Over medium heat, melt butter and sauté shallots for 3 minutes.
Add corn, potatoes, stock, thyme, vinegar, and salt. Bring to a boil, reduce heat, and cover. Cook for 20 minutes.
Remove sprig of thyme.
Whisk together the milk and flour.
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.
Try These Other Delicious RecipesView All Recipes
Chocolate Mandarin Orange Cupcakes
Cook Time: 22 minsView Recipe
Leftover Thanksgiving Pizza
Cook Time: 20 min.View Recipe
Red Cabbage and Corn SaladView Recipe
How to Make Vegan Corn Fritters
Cook Time: 10 min.View Recipe
Greek Green Beans
Cook Time: 15 min.View Recipe
Mexican Street Corn Burrito BowlsView Recipe
Parmesan Zucchini and Cork Skillet
Cook Time: 10 minutesView Recipe
Individual Italian-Style Shepherd's Pie
Cook Time: 40 minutesView Recipe