4ears corncooked, and kernels scraped from cobs, about 3 cups
Salt & pepper
1/4grated asiagoParmesan or any cheese
2chopped green onions or fresh parsleyherbs, bacon, optional garnishes
Melt butter with olive oil in a large deep sauce pan. Saute celery and onion for 5 minutes. Stir in garlic and cook for 1-2 more minutes. Season with salt and pepper.
Whisk in flour and cook 1 minute. Add chicken broth, milk, corn, zucchini, and Italian seasoning, parsley, rosemary. Cook and stir for 8-10 minutes until thickened. Bring to a boil, then reduce heat and simmer for 1-2 hours. Blend soup with an immersion blender to desired consistency. If soup is too thick add milk, a little at a time until desired consistency is reached.
Garnish with cheese, parsley, herbs and/or green onions or bacon
Add cooked ham, chicken or pasta to make it a hearty soup