Taste&Create is another fun online baking group. The premise is that you get paired up with another blogger and you have to choose a recipe from their blog to make and post on your blog. Very cool.

My partner this month is Karolcia at For the Body and Soul. She posts lots of yummy creations, so it was hard to pick a favorite! When I saw her corn soup, I was immediately drawn to the recipe and thought it would make a good lunch today.

I made a few changes to the original recipe, mostly based on what I had on hand in the kitchen. The process was a little crazy for me, since Nick and our good friend Austin were brewing beer in our little kitchen at the same time! But it all worked out. The soup was sweet and hearty. It made me excited for summer and the bounty of sweet corn that comes with it. Thank, Karolcia!

Creamy Corn Soup
(adapted from For the Body and Soul)

2 medium carrots, sliced (I used a handful of baby carrots, that’s all I had!)
1 tbs butter
1 medium or large onion, chopped
1/2 bag frozen corn (eyeball it)
4 cups chicken or vegetable broth
1/2 cup heavy cream (or milk, if you prefer)
1/2 leek, sliced
salt and pepper
torn basil and grated parmesan for serving

1. Boil sliced carrots in lightly salted water until tender. Drain and set aside. (I do this in the microwave to make it easier.)
2. Heat butter in a large pot over medium heat. Add the onion and saute for 3 minutes, just until the onion starts to soften.
3. Add corn and vegetable stock and simmer for 10-15 minutes or until the corn is tender.
4. Remove from heat. Puree until smooth.
5. Return soup to the pan; add cream, leeks and carrots. Bring to a simmer and cook for about 5 minutes or until the leek is tender.
6. Ladle into bowls and top with torn basil and grated parmesan cheese.

Find the original recipe here.