1 green bell pepper

1 red bell pepper

4 scallions

¾ pound baby potatoes

23 ears corn

2 tablespoon butter

1 teaspoon thyme

1 cup whole milk

Salt and pepper

3 cups Potato and Vegetable Broth (see recipe on page 5)

• Coarsely chop the green and red bell peppers. Cut the scallion into thick slices and cut the potatoes into chunks. Shuck the corn. Using a sharp knife, cut the kernels from the cobs, and discard the cobs (or defrost frozen corn).

• Using a soup pot, heat the butter on medium. Add the bell peppers and scallions, sautéing for 3 minutes. Pour in the broth and add the potatoes and the thyme, bringing the mixture to a boil. Reduce to a simmer and cook for 15 minutes.

• Add the corn and salt and pepper to taste, then drizzle in the milk, stirring constantly. Reheat gently and serve.

Serves 4–6

Substitute 1½ cups of frozen corn kernels if you're having trouble finding 2–3 fresh ears of corn.