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1 onion, sliced thinly
4 cloves garlic, minced
1/4 tsp chili flakes (optional)
1 cup white wine
12 oz kerneled corn, fresh or frozen
2 medium zucchini, cut into small cubes
4 cups water or chicken stock
1/2 cup heavy cream
basil oil (optional)


  1. In a soup pot heat a glug of olive oil or knob of butter over medium heat
  2. Add the onion, garlic, and chili flakes with a big pinch of salt and sweat until soft and just starting to brown
  3. Add the white wine and evaporate until almost dry
  4. Add the corn, zucchini, and water then increase the heat and bring to a boil
  5. Reduce to a simmer and cook until the zucchini and corn are cooked through about 15 minutes)
  6. To make the soup less brothy, lightly blend with an immersion blender to smooth
  7. Add the cream, taste, and adjust seasoning as desired
  8. Serve warm with a spoonful of basil oil or pesto over the top