The flavors of late summer are so bright. Harvest at the farmer’s market, here in Fort Collins, Colorado. A genuine balm for the winter to come.

And this soup is so simple and absolutely fresh, perfect for this fall week, taking advantage of the last of this season’s corn. You will love the flavors of basil with the sweet corn, peppers and garlic!

Fresh corn, sweet pepper and basil soup

Makes about 4 cups.

Shuck three ears of corn, then cut the kernels from the cobs. Boil cobs in several inches of water in a large soup pot for about 20 minutes, making a simple stock. Lift cobs from water and discard.

Add corn kernels, about 1 cup diced sweet red pepper (I used Marcano), a few tablespoons minced poblano/shishito peppers, 4 large cloves of minced fresh garlic and several more cups of water. Bring to a low boil and cook until corn is tender, about 10 minutes.

Purée 2 large ladles of soup in food processor, then scrape back into pot. Splash in a 1/3 cup or so of cream. Stir well, salt and pepper to taste, then serve with plenty of chopped fresh basil. Serve up some sunny bowls with a smile.

Have more corn on hand? Try these recipes from another post, The Versatile Ear.