The evenings are getting noticeably cooler here in Chicago, but summer isn?t over yet. At least that?s what I keep telling myself. I?m holding on to these last few days before the seasons change, and I refuse to switch to hot coffee until then. However, I have busted out my favorite leggings and sweaters for maximum comfort at all hours of the day. Does anyone else find fall layers to be the absolute coziest"
While I?m definitely more of a summer weather gal, I can?t help but get excited to incorporate warm, comforting soups into my dinner routine once autumn rolls around. This little gap between the seasons is actually my favorite time of year for this very reason. We?re at the tail end of tomato season, and I can still find fresh corn at just about every market. This soup is the perfect bridge from summer to fall, brimming with a rainbow of flavors, colors, and textures.
It?s not necessary to use fresh corn for this soup, but when it?s in season ? why not" Frozen is a solid choice for the middle of winter when you?re craving a taste of summer. If you have a low spice tolerance, use half of a jalapeño for the pesto and be sure to scoop all of the seeds out. Though, the pesto is fairly mild as is. You can always taste along the way and add more heat if needed.

Sweet corn translates beautifully from cob to bowl in this late summer soup. Swirled with fresh basil and jalapeño pesto and served alongside tomato-smeared ciabatta bread, this colorful dinner captures ...