4 cups fresh corn kernels (cut from about 6 ears of sweet corn)
2 cups Yukon gold potatoes, peeled and cut into 1/2-inch dice
2 sprigs of thyme
1 fresh bay leaf
1 teaspoon Harissa spice
4 cups vegetable stock
2 cups milk
1 cup heavy cream
2 scallions, thinly sliced for garnish
Sour cream, for serving (optional)
Salt and pepper
Directions
Slice off the corn kernels, cutting no more than two thirds of the way into the kernels.
Reverse the knife and scrape out the remaining pulp.
Snap the cobs in half and reserve.
Heat a large stockpot over medium heat. Add the butter, onion, celery and garlic and cook for about five minutes until onions are soft. Add the corn potatoes, thyme, bay leaf, stock, milk, reserved cobs and season with salt and pepper.
Turn the heat to high and bring to a boil, then reduce the liquid to a simmer. Cook for about 15 minutes until potatoes are fully cooked.
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