| | Directions | | Heat the butter and oil in a soup pot over low heat. Soften the onion in it for about 5 minutes. Stir in the potatoes, cover, and cook for 5 to 7 minutes, stirring occasionally. Stir in the stock and herbs, cover, and bring to a simmer. Cook for about 5 minutes. Add the fresh corn and lima beans and cook for 10 to 12 minutes. (If you use frozen corn and lima beans, cook only 6 to 8 minutes.) Stir in the half and half and the seafood seasoning and cook for a few minutes. Taste for salt and pepper; the seafood seasoning is spicy and contains salt, so adjust salt and pepper carefully. Puree half of the soup in a blender in batches. Return the pureed soup to the soup pot and heat over low heat for about 5 minutes. Taste for seasoning and serve hot. Serves 6 Can be easily modified for vegans. |
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| Ingredients | | - |  | 2 tablespoons unsalted butter |
| - | | 2 tablespoons olive or vegetable oil |
| - | | 1 onion, chopped (medium) |
| - | | 3/4 pound new potatoes, cut into 1/2 inch dice |
| - | | 4 cups light chicken stock |
| - | | 1 bay leaf |
| - | | 3/4 teaspoon fresh chopped thyme or 1/4 teaspoon dried thyme, crumbled |
| - | | 3/4 teaspoon fresh chopped marjoram or 1/4 teaspoon dried marjoram, crumbled |
| - | | 2 cups yellow corn kernels |
| - | | 2 cups baby lima beans |
| - | | 1 1/2 cups half and half |
| - | | 1 1/2 teaspoons Old Bay seafood seasoning |
| - | | Salt and ground black pepper to taste |
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