corn soup

Ingredients

4 12 oz. Cans, or 6 Cups Crisp and Sweet Summer Corn, drained
2 12 oz Cans Vegetable Stock
2 Dried Bay Leaves
1 Small Onion
3 Tablespoons Olive Oil
10 Sprigs Fresh Thyme
1 1/2 Cups of Heavy Whipping Cream
1 1/2 Tablespoons Cayenne Pepper
2 Teaspoons Salt

Directions

Finely mince your small onion.
In a sauce pot bring your olive oil to medium-high heat. Add your drained corn, onion, thyme, bay leaf. Sauté for 5-10 minutes, until the onions are softened and you can smell the corn and thyme.
Cover the vegetables with vegetable stock; simmer on low heat for 1 hour.
After 1 hour remove the dried bay leaves and thyme stems. Blend the mixture together until combined. If you prefer a velvety soup, liquefy your soup. Otherwise I recommend leaving a little texture to the soup.
Return soup to your sauce pot and turn to medium heat. Add your cream, salt, and cayenne pepper. Stir, simmer, serve, and enjoy!