Summer Corn Soup

Sure you could use frozen corn, but why would you when there is fresh tasty corn to be had? This recipe was dreamed up by my favorite chef, Bob. It is 4th of July soon and a traditional item on the menu is corn on the cob. Make sure you get extra corn for this soup and make it the next day to help relieve the sadness that the holiday is over and you have to get back to work. I would hope that it would be really cold and rainy the next day providing the perfect setting for this dish, but the chances are slim in Arizona. It is similar to corn chowder, but in the words of Emeril Lagasse "let's kick it up a notch!"

Corn Soup
Ingredients:

3 fresh cobs of corn (remove corn from cob and blend uncooked)
2 cups of corn (cooked and removed from cob)
1/2 of a red pepper diced
1/2 green pepper diced
1/2 red onion diced
2 Tbs fresh sweet basil minced
1 Tbs fresh Thyme minced
1 Tbs minced garlic
5 slices of cooked bacon diced
2 cups water
1 cup chicken broth
1 C heavy cream added last

Optional: Sprinkle finely diced jalapeno pepper on top before serving.



Directions: In a large pot saute the ingredients except for the corn and cream in a little olive oil, salt and pepper to taste until clear. Then add liquids and boil for 10 min and add the corn and cream mix and heat through. (Blend fresh corn and cream in blender to make thickener for soup. Set aside.) Put remaining ingredients in soup pot and bring just to a boil. Add pureed mixture of corn and half and half to soup. Simmer for 10 minutes. Serve and enjoy!

You could also skip the blender and make a roux using flour and butter for a more thick and creamy soup. Either way it is delicious with the fresh summer ingredients. Serve and enjoy! Don't forget to check out your summer online picnic basket by Louise!