This meal in a bowl for hot summer days is easy to prepare. It can be filling on it’s own or with a large fresh salad.

We often had this for lunch after church when friends and family stopped by. Prepare before leaving and heat up in minutes.

This will serve 6 to 8.

Shuck and de-silk 12 ears of fresh corn and rinse with cool water. Carefully cut off the kernels and scrape the cob with the knife to remove liquid. Use as the base.

To corn, add 2 cups chicken broth, a tsp of salt, a tbs of sugar and a tsp cracked pepper. Boil 20 minutes to reduce liquid.

Remove from heat and add 1/2 stick of salted butter, stirring to melt and combine.

Add the thickener of your choice if you prefer a thicker consistency.

My family served this in a large silver soup tureen. We often had 20 people for lunch. Triple the recipe if needed.

The best part were the toppings we had placed along the side board.

• Sour cream in a silver stemmed compote with a silver spoon.

• Shredded cheddar and Asiago cheese-served in crystal bowls.

• Caviar (don’t knock it till you try it) served in a mother of pearl shell.

• Boiled shrimp served on a bed of lettuce with silver tongs.

• Chopped bacon in a clear crystal bowl.

• Chopped green and white spring onions in a silver bowl with a silver nut spoon.

• Chopped boiled egg served in a mother of pearl shell.

• Diced red ripe tomato with skins removed. Served in a crystal bowl.

Special Sauce to drizzle across the top served in a silver gravy boat.

Any of these additions will make the meal more enjoyable for all.