Tomato, Zucchini and Fresh Corn Soup

I know it's 1,000 degrees out with a humidity level that is absurd, but this soup recipe is so necessary right now for the amazing tomatoes, zucchini, basil and corn that are rocking it in Jersey markets or in your garden. And, I'm holding out hope for some cool summer nights on the horizon, no?

Tomato, Zucchini and Fresh Corn Soup features roasted zucchini as the star, with corn, tomatoes and basil as the secondary players. All come together in a marvelous act. You will definitely want encore bowls of this yumminess.

You can also make the soup with just a can of chopped tomatoes or a bag of frozen corn if that's what you got. But when you have your hands on the good stuff - out right now - this soup is your everything.

It totally freezes beautifully, too.

Tomato, Zucchini & Fresh Corn Soup

From "Williams-Sonoma Soup of the Day"

By Kate McMillan

2 zucchini, trimmed, halved and sliced

3 Tbs. olive oil

Salt and freshly ground pepper

1 yellow onion, chopped

5 cloves garlic, minced

4 plum tomatoes, chopped

4 cups (32 fl. oz./1 l.) vegetable or chicken broth

1 cup (6 oz./180 g.) corn kernels (from about 2 ears)

1/3 cup (1/2 oz./15 g.) chopped basil

Preheat the oven to 400ºF (200ºC). Toss the zucchini with 1 tablespoon of the oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes. Set aside.

In a large, heavy pot, warm the remaining 2 tablespoons oil over medium-high heat. Add the onion and garlic and saute until soft, about 5 minutes. Add the tomatoes, stir to combine, and cook for 3 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Remove from the heat and let cool slightly.

Puree half of the soup in a blender. Return to the pot and season with salt and pepper. Return the soup to a boil, add the corn and cook for 5 minutes. Add the zucchini and stir in the basil. Serve. Serves 4-6.

Corn Chowder

It's a good day when a new cookbook arrives at my door, and every recipe is jumping off the page shouting, "Cook me. I rock."

OK. So maybe my imagination IS getting the best of me. And yes, a person really does exist in 2014 who knowingly and willing reads books like with paper. Even cookbooks. I also just updated my I.O.S. last week solely because the Jersey Girl headed to Bermuda with my home girls crew and wanted to make sure I could facetime my 3-year-old boyfriend. Electronics. I just don't care.

Sidenote: Bermuda was fab. Highly recommend.

Anywho, Bobby Deen of Cooking Channel fame and the offspring of the notorious Paula Deen put out a cookbook that's all about the yum yums of the south but with waaaaaaaaaaay less calories and fat and all that. I seriously want to cook up every single jammy jam in "From Mama's Table to Mine." The cover claims all the recipes make servings that clock in at 350 calories or less.

Now, I'm not one to keep track of numbers when eating my eats, but I do know based on my very small first-hand experience that when I kicked it down south for a week's vacay last year I felt like a super big fat ass upon return to Jersey. But dang, the cuisine of the dirty south is tasty. So, thank you, Bobby Deen for your hunka hunka of burnin southern lovin' cookbook. I'm so glad I got it. And I do dig your mama, too. Political correctness be DAMNED.

So you're probably all like, well come on, Jersey Girl. What did you cook up? Totally must be a Southern classic such as shrimp and grits or collared greens or fried chicken. No, no and no. Try again: Corn chowder, kids. A really fab corn chowder.

What the what?

Well, the corn was calling to me from the produce aisle. And with July right around the corner the Jersey corn will be at its peak in no time. So, you'll want this one in your arsenal especially for those cool summer nights down the shore.

You can totally use frozen corn in a pinch. And the other veggie ingredients are staples in my kitchen and cupboard: Carrots, celery, garlic, onion and potato. Pretty standard fare, no?

There is no cream in this recipe, but there is a bit of milk. I topped mine with some cheddar cheese because that's just how I do.

My little man tasted the soup. In fact, he ate about three or four spoonfuls. It's a start. I think he'll be asking for seconds by the time September rolls around. Just a hunch.

According to the cookbook, the Deen fam came up with this recipe to get a toddler type to eat his veggies. Fortunately, my toddler monster likes to get his veg on. But for all you mommas out there feeling so over the pizza, hotdog and chicken finger rotation, bust out your soup pot!

Jack's Corn Chowder
From "From Mama's Table to Mine"
By Bobby Deen
Makes 6 cups/Serves 6

1 Tbsp. low-calorie butter substitute spread
1/2 cup finely chopped onions
1/2 cup finely chopped carrots
1/4 cup finely chopped celery
1 garlic clove, finely chopped
3 cups fresh or frozen corn kernels
2 cups low-sodium chicken broth
1 small potato, peeled and cut into chunks
1 1/2 cups whole milk
Pinch of nutmeg, preferably freshly grated
White pepper to taste

In a medium pot, melt the butter substitute over medium heat. Add the onions, carrots and celery and cook, stirring frequently, until the onions are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the corn and chicken broth and bring to a boil over medium-high heat. Lower the heat and simmer for 10 minutes.

Remove 1 cup of the soup and puree in a blender or food processor; return the pureed soup to the pot.

Meanwhile, in a small saucepan, cover the potatoes with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain and place in a blender or food processor. Add the milk and puree until smooth.

Add the potato mixture to the soup and season with nutmeg and pepper.

Please note: The Jersey Girl used unsalted butter instead of butter substitute and she used black pepper instead of white pepper.