• 2 tablespoons Crisco® Pure Vegetable Oil
• 1 medium onion, peeled and diced
• 2 large cloves garlic, peeled and minced
• 3 ears fresh corn, husked, kernels cut from cobs
• 1 large (about 1/2 pound) Idaho or russet potato, peeled and thinly sliced
• 1 (14 1/2 oz.) can chicken broth
• 1/4 teaspoon dried thyme leaves
• 3/4 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black peper

1. HEAT oil in 2-quart saucepan over medium-high heat. Add onion and garlic. Sauté 3 minutes, or until onion is translucent.
2. ADD corn, potato, broth and thyme to pan. Bring to a boil. Cover pan. Reduce heat to low. Simmer 15 minutes, or until potato slices are breaking apart. Remove pan from heat. Mash soup with potato masher or fork; do not puree.
3. ADD half-and-half, salt and pepper to pan. Bring to a boil on medium heat. Simmer 3 minutes. Stir occasionally.

4 servings
TIPThe soup can be made up to two days in advance and refrigerated, tightly covered. Reheat on low heat or in microwave oven.