It’s peak corn season around these parts and honestly, it’s hard for me to stop myself from eating like, 3 ears a day. Because I totally could. I love that Butter and Sugar variety. It’s like candy–truly. This combined with my late-pregnancy “could eat around the clock” situation means that I’m in real danger of going overboard with the stuff. Today I even made corn bread. For real. As though munching on cobs every day at dinner wasn’t enough. I’m addicted!It’s my opinion that when corn is in season, the only thing to do with it is grill it or throw it in some boiling water for a few minutes, add butter and salt and chow it down. It’s so good–why monkey with it too much. That being said, I know some folks need more. I guess what I’m trying to say is if you need to do more with it, make sure it shines in the dish you make. Give it the spotlight it deserves, because pretty soon it’s gone. And the Jolly Green Giant just ain’t gonna cut it.
4 bacon slices, chopped
1 yellow onion, chopped
6 cups whole milk
2 russet potatoes, peeled and diced
2 zucchini, diced
12 ears of corn, kernels removed
1/4 cup chopped fresh basil
Freshly ground salt and pepper, to taste
In a pan over medium heat cook the bacon until browned and crisp, 4 to 5 minutes. Transfer to soup pot.
Pour off some of the drippings, but not all of them. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the onion, milk, potatoes, corn and reserved corncobs to soup pot. Cover and bring to boil. Lower temperature to simmer the soup. Simmer for about 25 minutes, then add the zucchini. Simmer for another 10 minutes.
Pour half of the soup into the blender and pure, than add it back to the pot. Stir in the basil. Season with salt and pepper. Serves 6 to 8.
Here’s some cool “corn factsâ€ from good old williams-sonoma.com—everything from choosing to storing.