Creamy Corn Soup with Fresh Basil (You can make it low-fat . . . or not)

With the crazy weather we've been having, one night it might be dinner  from the grill, enjoyed al fresco, the next night it might  be a warming bowl of soup to ward off the chill. 
Very unpredictable!




Damp, chilly weather is what prompted me to make this soup the other  evening for dinner.   It's simple to put together and doesn't benefit from long  simmering as some soups do, so it's good for a busy day.



Not one to strictly follow a recipe, particularly when it comes to soup ~  I don't use exact measurements, but the method I follow is  nearly identical to this one, with the following changes: 
I use fresh corn, when in season (cut from the cob),  or frozen organic corn when it isn't in season. 
You can reduce or omit the bacon in the recipe.
You may substitute another type of oil for the butter,  and use skim, low-fat, or whole milk in place of the  half and half (light cream.)  You can substitute the dairy with additional stock if you prefer.
This time I pureed about 3/4 of the soup (in blender, or using an immersion stick blender) for a smoother texture.


Sometimes I garnish with fresh thyme, sliced scallions,  diced red or green bell pepper, or a little grated cheddar cheese  instead of the fresh basil.
If you give this one a try, I hope you love it!
The veggie garden would appreciate more sunshine ~ but apparently we're due for rain in the next few days.
The poor tomatoes and peppers aren't growing much, but the cabbage plants love these overcast, cool days, so that's the upside!  :o)

I hope you have a great weekend, friends!
xo~m.