Corn and Summer Vegetable Soup and the First Snow

I know most of you are still very warm.  We, on the other hand, are having a major snowfall.  Awesome!
As a matter of fact, while I was in Montana last week, it would get in the high 80s and even hit 90°, but Fairbanks was getting 6 inches of snow!

These two pictures are from my window last spring...

You can see the mountains in the back.

This is the view out my window today.

It is just awesome!

So, I understand you may not be eating a lot of soup right now but we have soup every Monday with a sandwich and watch football on t.v.  (Thank you Green Bay for that awesome win against Kansas City, I just won a bet with my brother!)

This soup is quick and a good use for your summer veggies.  Maybe you will have some cool evening with a little rain.  I doubt you'll get the amount of snow we are getting right now.

Corn and Summer Vegetable Soup

4 cups of corn, fresh or frozen work best
4 cups chicken stock
1 large onion, diced
1 small zucchini, diced
2 Roma tomatoes, seeded and diced
salt and pepper to taste
4 pieces of bacon

*You can add other veggies to beef it up, or add cooked shredded chicken and top with bacon and cheese.

Measure two cups of corn and two cups of chicken stock, place in a blender and process until very smooth, set aside. Using your soup pot, cook bacon until crisp.  Remove from pan and place on paper towel to drain.  Chop into small pieces.
 Remove all but about 2 tbsp. of bacon fat from pan, add onion and zucchini and sauté until soft.  Add corn puree, tomatoes, chicken stock, and salt and pepper to taste.  Heat but do not bring to a boil.
Serves 6

1 year ago:    Pizza Stromboli for the Blond Boy's Visit
2 years ago:   Rhubarb Meringue Bars and the Guard Goose
3 years ago:   Pecan Crispies and Saying Goodbye to the Back Yard Neighbors

September 30, 2015  Sunrise 7:57 am  Sunset 7:53 pm  Temp. H 34/ L 25°F