8 cups vegetable stock

3 sprigs fresh thyme

1 bay leaf

kosher salt and freshly ground black pepper

8 ears corn, kernels removed (about 6 cups)

3 tbs butter

3 poblano peppers, stems, seeds and ribs removed

1 yellow onion, diced (about 2 cups)

12 oz Yukon gold potatoes (skins on), diced into 1/4″ cubes

1 cup half-and-half

smoked paprika, for garnish

fresh cilantro leaves, chopped, for garnish

in a large pot, combine the vegetable stock, thyme, bay leaf, and some salt and pepper. with the back of a bench scraper, scrape the “milk” from the cobs into the pot. then add the cobs to the pot as well. simmer for 20 minutes. turn off the heat and remove the cobs, bay leaf and thyme. this is your corn stock.

in another large pot, melt the butter over medium heat. add the poblanos and onions, and sweat until soft, about 15 minutes. slowly add the corn stock, then the corn kernels and the potatoes, and simmer until the potatoes are soft, about 20 minutes. check the seasoning and adjust.

transfer half of the soup to a blender and carefully blend until smooth. pour this back into the pot and add the half-and-half. thin the soup with additional water, if desired.

garnish with a couple pinches of smoked paprika and some chopped cilantro.

yield 7-8 cups