This Jersey recipe just sings summer!
In a large soup pot, melt the butter over low heat. Turn up the heat to medium-low and add the onions, carrots and celery. Cook for 10 minutes, or until the vegetables have released their juices and have softened lightly.
Stir in the corn and the thyme, Add the stock, increase the heat to high, and bring to a boil.
Reduce heat to medium and allow the soup to simmer for 25 minutes. Add the potatoes and cream and cook for an additional 15 minutes or until the potatoes are tender.
Remove the pot from the heat. Season with the salt and pepper and stir in the herbs.