I saw a recipe yesterday that had fresh sweet corn and squash in a soup. Now, with summer just around the corner or in full swing some places, you might have an influx of both corn and squash. Zucchini in particular seems to be readily available in large quantities and the price of fresh corn has not been this great in a long, long, long time.
So, I pealed and diced four potatoes and put them on to boil.
Then, I shucked five ears of corn and put them on to boil.
Then I chopped up one orange pepper, some garlic, and some shallots and put them in a skillet with a little bit of hot water I scooped out of the boiling corn pan.
While all that sizzled and bubbled, I chopped up three zucchini to add to the skillet with pepper.
When the corn was ready, I chose three ears and cut the corn off. I left the other two for us to eat off the cob.
I added the cut corn to the potatoes that were nice and tender now and I added the zucchini to the peppers along with a little more corn water so they could steam nicely.
When the zucchini steamed enough, I added the corn and potatoes to the skillet and seasoned with cumin, rosemary, thyme, basil, and other favorite seasoning blends.
It was really good and so easy to make! This will be a great winter soup too, though I tend to make stews rather than soup. I like them thick!
