Corn Soup (Zuppa di Mais)

Name: Corn Soup (Zuppa di Mais)
Ingredients: 6 tbs butter; 1/4 lb pancetta, minced; 1 medium sweet onion such as Vidalia, minced; 1 cup diced celery; 4 cups fresh corn kernels (approx. 6 large ears of corn); 6 cups evaporated milk, chicken broth or water; 1 cup mashed potatoes; 1 cup grated Asiago or other favorite cheese; salt to taste; Grinding black pepper; Croutons optional

In northern regions of Italy, corn (mais or granturco) is a major crop for making cornmeal for polenta.

But it is also used to make soup. In this recipe the corn cobs are added to the soup base and provides additional flavor.

The soup is thickened with mashed potatoes.

Difficulty	Serves
Easy	6-8

Ingredients

6 tbs butter
1/4 lb pancetta, minced
1 medium sweet onion such as Vidalia, minced
1 cup diced celery
4 cups fresh corn kernels (approx. 6 large ears of corn)
6 cups evaporated milk, chicken broth or water
1 cup mashed potatoes
1 cup grated Asiago or other favorite cheese
salt to taste
Grinding black pepper
Croutons optional

Directions

In a soup pot, melt the butter and add the pancetta or bacon and cook until the pancetta is nicely browned; scoop the pancetta from the pan and set aside
In the drippings add the onion and celery and cook until the mixture begins to soften.
Add the corn cobs and milk or other liquid and slowly bring the mixture to a boil.
Lower the heat to medium low and cook for 10 minutes
Remove the cobs from the pot and discard. Stir in the corn, mashed potatoes and cheese and cook an additional 5 minutes.
Season with salt and pepper to taste.
Serve in soup bowls garnished with the pancetta and croutons