2mediumYukon gold or other waxy potatoes, peeled and diced
Kosher salt and fresh cracked pepper
1largein-season tomato, cored, seeded and chopped
1jalapeño, finely diced
1cupwhole or low-fat milk
Chopped parsley, for garnish (optional)
Shuck corn and remove/strip kernels into a bowl. Put the cobs in a pot and cover with 4 cups of water. Bring to a boil, cover and turn heat down to simmer for about 20 minutes.
Melt butter in a large saucepan until hot and then add onions and potatoes. Sprinkle with salt and pepper and cook, stirring frequently, until onions soften, about 5 minutes or so. Add the chopped tomato and jalapeño and cook another 2 - 3 minutes.
After the cobs have simmered 20 minutes, strain the liquid into the onion/potato mixture. Bring to a boil and then lower heat to a simmer. Check potatoes with small knife and when tender, add corn kernels and milk, and heat through. Taste and adjust for salt and pepper. Garnish with chopped parsley and serve.
This will be creamy and delicious, even with just milk. It's the perfect light summer soup.