Ingredients

• 3 tbsp butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and cut in 1/2-inch cubes
• 3 cups corn kernels
• 3 cups vegetable or chicken stock
• 1 cup camel milk
• 1 tsp fine salt, plus more to taste
• Black pepper
• Chives, optional

Method

1. Melt butter in a heavy pot over medium heat. Add onion and celery with a pinch of salt and cook about 5 minutes until translucent, not browned.
2. Add potatoes, corn and stock. Bring to a simmer, then lower heat and cook 15 to 18 minutes until a potato cube crushes easily with a fork.
3. Transfer roughly one-third of the soup to a blender and purée safely, or use an immersion blender for several short pulses. Leave plenty of whole corn and potato intact.
4. Return the purée to the pot and stir. Adjust thickness with stock now, before the milk enters.
5. Remove from direct heat and stir in camel milk. Return to low heat only long enough to warm through; do not boil.
6. Season with salt and black pepper and finish with chives or reserved charred corn if desired.