Makes 8 servings. Difficulty
1 Tablespoon olive oil 2 medium onions, chopped 3 large carrots, diced 2 celery ribs, diced 1/2 red bell pepper, diced 1 lb. Yukon Gold potatoes, peeled & diced 5 cups gf vegetable stock or water 2 teaspoons fresh thyme, chopped 6 ears of corn, cut off the cob 1-1/2 cups cream Salt and freshly ground black pepper 1/2 teaspoon sugar Pinch of hot red pepper flakes
Heat the olive oil in a large deep saucepan over medium high heat. Add the onions, carrots, celery and red bell pepper to the pan and cook, stirring occasionally, until vegetables are just tender, about 10 minutes.
Add the potatoes, stock (or water) and thyme and simmer, covered, until the potatoes are just tender, about 15 minutes. Add the corn and cream and simmer, uncovered, for about 10 minutes. Season to taste with salt, freshly ground black pepper, sugar and hot red pepper flakes.