One of my favorite things to do when I have some frozen vegetables hanging in my freezer is to make an improv soup. For me, these “see what we have” house specials are a chance to funk around with veggies and stocks in various stages of “freshness” and see what combinations work best. More often than not, the resultz are very pleasin’. For this week’s edition of Food Gold, I’mma show you a soup I made with frozen corn and some left over heavy cream. It’s sweet and savory, with just a hint of heat at the end. It’s very nice for a summer soup, as it can be served chilled as well. Corniness after the jump! Read More