This is a soup I threw together to use up frozen grilled corn from last summer. It’s from a memory of the one vacation we took growing up. When I was about 6 years old, we flew from the east coast where we lived to California to visit my grandfather and his sisters. They lived in small trailer houses, so we split up. My sister and I stayed with one aunt, who served us soup the night we arrived. It was different, a liquid white base with green beans, corn, and carrots. This brings me back to that night, of a warm welcome, meeting our nice aunts, our big family vacation, and staying away from mom and dad, which was sort of an adventure.
Makes approximately 6 servings.
4c chicken broth
Butter or olive oil
4 carrots, chopped
1 c green beans, chopped
1 c corn (from approx 2 ears)
1 red bell pepper
2 c ½ and ½ or whole milk
Salt
Pepper
1. In a soup pot, warm the chicken broth.
2. Meanwhile, melt butter or olive oil in a large frying pan. Sauté carrots, green beans, and corn for about 1 min.
3. Bring broth to a simmer. Transfer vegetables from the fry pan to the broth in the pot. Add bell pepper. Simmer approx 5 min (a couple min.s longer if you plan to serve immediately).
4. Add milk and reduce heat when warm, before milk simmers. Add salt and pepper to taste.
