For most, spring fever is a restless feeling, the anticipation of good weather and later evenings and spring blooms. Others of us have a more literal interpretation that involves a sore throat, sinus pain and a crazy tickling cough. Here is a fresh soup that will help quell either type. The sweet corn flavor holds the promise of summer, but it's warm and soothing in case your merry month of May includes 40 degree weather and a fistful of tissues.
adapted from Barefoot Contessa Family Style
1 T olive oil
1 large onion (approximately 2 C)
1.5 T butter
2 T flour (use brown rice powder to make gf)
3 C potatoes diced
4 C chicken or vegetable broth
1 package frozen corn
1 C milk
1 C grated cheddar cheese (shred your own or carefully check labeling to make gluten-free, not all shredded cheeses are).
Pour the olive oil in a large pot. Add the onions and cook for 5-7 minutes. Add the butter and the flour stir together. Cook for 2-3 minutes so that the flour is cooked. Add the broth and the potatoes and cook for 15 minutes or until the potatoes are tender. Add the frozen corn and the milk and cook for 5 more minutes. Stir in the cheese as a topping. If you want to get creative, you can add bacon as a topper or even crab.