Creamy Sweet Corn and Maggie Soup

1In a large pot, melt the butter (1 tablespoon) over medium heat.

2Add the chopped onion (1) and minced garlic (2 cloves). Sauté until the onion (1) is translucent and fragrant, about 3-4 minutes.

3Add the diced carrot (1) and potato (1). Cook for another 5 minutes until the vegetables start to soften.

4Pour in the vegetable broth (4 cups) and bring to a simmer.

5Add the sweet corn kernels (2 cups) and Maggie noodles. Cook for 5-7 minutes until the noodles are tender.

6Stir in the milk (1 cup) and heavy cream (½ cup). Season with paprika (½ teaspoon), thyme, oregano, black pepper (½ teaspoon), and cayenne pepper (¼ teaspoon). Simmer for another 5 minutes.

7Taste and adjust seasoning as needed.

8Serve hot, garnished with fresh parsley leaves.

9Enjoy your creamy sweet corn and Maggie soup!