There’s a corn soup that you need to know about before the corn goes away and, sadly, the corn’s going away pretty soon. Grab some, OK? The sweet stuff. You’re about to make a corn soup that’s so good even people who hate corn soup–CRAIG’S PARENTS–will declare it wonderful. (I didn’t know Craig’s parents hated corn soup when I made this for them…more on that in a bit.) Confession: I took beautiful pictures of this recipe and the process of making it and then lost them, somehow, on the journey from my camera to my computer. So you’re stuck with these ones from my phone, but bear with me. It’s worth it.
A few months ago–what seems like an eternity ago–Craig’s mom, Julee, asked if I’d be willing to donate a cookbook dinner for a charity auction to benefit the Whatcom Center for Early Learning in Bellingham, Washington, where she and Craig’s dad, Steve, live. I said, “Sure” and didn’t think twice about it. Of course I’d be happy to cook a dinner for charity, no biggie. Then I forgot all about it. Months passed and then Julee reached back out: the auction item was a big hit. Two couples had paid money (real money) for a meal that would be cooked by yours truly for them and four other people (they could each bring two more people) based on recipes from my cookbook SECRETS OF THE BEST CHEFS. This was really happening. Holy crap, what was I going to cook?