I’ve been waiting for almost a year to post this fabulous recipe developed for our How to Eat More Veggies Together cookbook collaboration with Canola Eat Well for Life. Waiting for a time when everything that goes into it can be found locally – all at once! And with the fall weather starting to creep its way in, it’s also a perfect time for a new seasonal favourite.
Grilling the corn directly on a barbecue grill or on a gas stovetop adds a delicious layer of smoky flavour, that in my opinion MAKES this soup. If you’re keen on adding smokiness in other ways, crispy bacon or some chopped smoked ham would be MUAH *kissing tips of fingers and thumbs*, too. If fresh corn is out of season, you can also char thawed frozen corn (in a tablespoon or so of canola oil) over medium high heat on the stovetop. Because you’re gonna be wanting this year round. The colours! Swoon.If you’ve got a nice crusty loaf of bread available, that’s a good thing. If not, we urge you to try this one.
Happy harvest, friends!