1 medium onion, chopped
3 C fresh corn kernels (about 5 ears)
4 fingerling potatoes, cut into 1/8″ rounds
1 t thyme
2 garlic cloves, minced
3 C chicken broth
1/2 C milk
1/2 C heavy whipping cream
salt and freshly ground pepper
2 T olive oil
Heat olive oil in stock pot. Add onions and saute until transparent. Add corn, thyme and garlic. Cook 30 seconds, stirring constantly. Add broth, milk, cream and potatoes and bring to a simmer, about 10 minutes. Cover and cook an additional 10 minutes, stirring occasionally.
Transfer half the mixture to a blender. Remove center of blender lid to allow steam to escape. Place a clean towel over the opening and blend mixture until smooth. Return blended mixture to pot. Stir in salt and pepper and serve.