Melt 2 tbsp butter and 2 tbsp oil in pot. Add 1 cup chopped onion, 1 bay leaf and 1 tsp
fresh thyme leaves. Cook over low heat, stirring, about 5 minutes. Cut 6 medium new potatoes
into chunks (about 4 cups); add to onion along with 4 cups water or stock. Cover and cook until
potatoes are tender, about 30 minutes. Cut kernels off 6 ears of Miracle corn. Add to soup.
Simmer until heated through and corn is tender (5 minutes). Season with salt and pepper to
taste. Garnish with basil or chives.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook