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Ingredients
  • 1 tablespoon olive oil
  • 1 small red-skinned potato, peeled and chopped (⅔ cup)
  • 1 small carrot, chopped (⅓ cup)
  • 1 small onion, chopped (⅓ cup)
  • 1 clove garlic, minced
  • 4 cups chicken stock
  • 6 cups corn, fresh or frozen (I use frozen organic white corn)
  • salt and pepper
  • 2 to 3 tablespoons fresh parsley or thyme
  • 2 limes
  • hot sauce or butter
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