Zucchini and Corn Soup

One day during my first year teaching, we were treated to this soup for lunch made by Rosie Wilson. It's a great recipe for this time of year when the corn is fresh and the zucchini is plentiful. We made a double batch last night and still didn't use one of the monster zucchinis.

Zucchini and Corn Soup

Ingredients
2 ears corn
2 tablespoons butter
1 onion, chopped
1 clove garlic, chopped
3 cups water
1 medium zucchini, diced
1 cup milk or heavy cream
salt & pepper
dried rosemary and thyme
cooked bacon or ham

Directions
Using a sharp knife, cut the corn kernels off the cob into a bowl. Scrape the cobs into the bowl as well.

In a sauce pan, melt butter and saute the onion and garlic until clear. Add the water and the corn cobs. Bring to a boil and boil for 5 minutes. Remove cobs and discard. Add corn kernels and zucchini to the pot and return to a boil. Add a pinch of dried rosemary and thyme. Boil for 5 minutes until zucchini is tender. Ladle some of the hot liquid into the milk or cream and stir to bring it to temperature. Then add the milk or cream to the pot. Season with salt & pepper. If you wish it to be thicker, puree 1 cup of the soup and then return it to the pot.

Serve topped with crumbled bacon or ham.