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