Ingredients:

3 tbs. butter
1 large onion diced
3 cloves garlic, finely chopped
2 cups diced 1/2 inch Yukon Gold Potatoes
1 tbs. bbq seasoning
4 to 6 cups chicken or vegetable or lobster stock
4 cups fresh Peaches and Cream Corn Kernels (approximately 6 ears of corn)
2 tbs. chopped fresh thyme
3/4 cup heavy cream
salt and pepper to taste

Methods:

1. In a large soup pot melt the butter over medium heat. Add the onions and garlic and cook for 3 to 4 minutes until tender.
2. Next add the potatoes and continue to cook for another 3 to 4 minutes.
3. Add the bbq seasoning and stock and bring mixture to a boil. Reduce heat and stirring occasionally let the soup simmer for 45 minutes until the potatoes are soft and the soup is thickened. Note if necessary add a little more stock to thin the soup down.
4. Add the corn, thyme and continue to cook for 15 more minutes.
5. Slightly whip the cream and fold into the hot soup. Adjust seasoning with salt and pepper.
6. Serve with the lobster cakes and garnish with sea parsley, lobster oil and fresh popcorn sprouts or chives.
7. Serves 8