Name: Smoky Asiago Zucchini Corn Soup
Ingredients: 2 1/2 cups of corn kernels, cut from grilled corn on the cob; 2 1/2 cups of zucchini, grilled (about 1 medium zucchini or 2 small ones); 1 Tablespoon butter; 1 medium onion, peeled & chopped (about 1 cup); 2 – 5 cloves of garlic, peeled & chopped; 1 quart of chicken or vegetable broth; 2 potatoes, peeled and chopped (about 2 cups); 1 bay leaf; 2 Tablespoons fresh chopped basil leaves; 1 cup fat free half & half or milk; 2 oz. shredded Asiago cheese; 1/2 – 1 teaspoon smoked paprika (more or less to taste); 2 – 3 teaspoons Red Robin Seasoning (more or less to taste); Fresh ground black pepper, to taste

Ingredients

Scale

2 1/2 cups of corn kernels, cut from grilled corn on the cob
2 1/2 cups of zucchini, grilled (about 1 medium zucchini or 2 small ones)
1 Tablespoon butter
1 medium onion, peeled & chopped (about 1 cup)
2 – 5 cloves of garlic, peeled & chopped
1 quart of chicken or vegetable broth
2 potatoes, peeled and chopped (about 2 cups)
1 bay leaf
2 Tablespoons fresh chopped basil leaves
1 cup fat free half & half or milk
2 oz. shredded Asiago cheese
1/2 – 1 teaspoon smoked paprika (more or less to taste)
2 – 3 teaspoons Red Robin Seasoning (more or less to taste)
Fresh ground black pepper, to taste

Instructions

First, grill the corn and zucchini. Immerse the entire cobs of corn with husks and silks on and let soak for 15 minutes. Start up the grill. Shake the water from the corn and set it on the grill (do NOT remove the husks!). Set the zucchini on the grill. Check every 5 minutes or so, turning when the bottom side is charred and brown. Grill until all sides of the corn and zucchini are cooked. Set aside to cool a bit.
Now start on the soup. Heat a soup pot over medium heat and melt the butter, then sautee the onion and garlic until the onion is lightly browned and translucent. Add the broth, potatoes and bay leaf. Cover and cook for 15 – 20 minutes or until the potatoes are tender and soft.
Meanwhile cut the kernels from the corn and chop the zucchini. Add the corn to the soup and cook for a few minutes longer, then lower the heat and add the zucchini, basil, half & half, cheese, and seasonings. Cook for just a couple minutes longer until the cheese is melted and everything is good and hot.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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