Featured Soup Recipe

Sweat the aromatics

In a large heavy-bottomed pot over medium heat, melt the butter. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Make a roux

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to remove the raw flour taste. The mixture should become slightly paste-like and lightly bubble but not brown.

Add liquids

Slowly pour in 1 cup of the chicken stock while whisking to create a smooth slurry, then add the remaining stock. Bring the mixture to a gentle simmer.

Add dairy

Once the broth is simmering and slightly thickened from the roux, stir in the milk and heavy cream. Keep the heat at low-medium so the dairy warms through but does not boil vigorously (to prevent curdling).

Cook potatoes

Add the cubed potatoes to the simmering soup. Stir to combine, then simmer gently until potatoes are tender when pierced with a fork, about 12–15 minutes.

Add corn and chicken

Stir in the frozen corn and cooked shredded chicken (if using). Continue to simmer 3–5 minutes until heated through and corn is tender.

Add the dried thyme, dried parsley, bay leaf, kosher salt, and freshly ground black pepper to the pot. Simmer an additional 3–4 minutes to allow the flavors to meld. Taste and adjust seasoning as needed; remove and discard the bay leaf before serving.

Turn off the heat. If desired, stir in the lemon juice to brighten the flavors. Ladle the soup into bowls and garnish each serving with the chopped fresh parsley, a light drizzle of extra-virgin olive oil, and a crack of black pepper to taste.

Serve hot with crusty bread or crackers.