It's hard to get too much of summer corn. Every time I visit a farmer's market here in the city, there is always a crowd of people gathered around the corn bins selecting their perfect ears, even if it's late in the day and the sellers are packing up their trucks and vans. Even if I've had corn 3 or 4 times earlier in the week, all those overflowing bins become a huge magnet. Corn is one of the reasons I finally bought a virtually indestructible Lands End tote bag, since my other totes weren't cutting it anymore for hauling heavy grocery loads home via subway.

So what can you do with all this sweet corn other than roasting it whole, creaming it, sprinkling kernels on salads and pastas, and making corn bread? How about a Chinese soup?

If you're like me and kind of adore Chinese chicken and corn soup (homemade or take-out version), you'll probably also love this light soup made with corn, cabbage, mushrooms, and carrots. The cob goes right into the pot to flavor the vegetable or chicken broth, and the rest of the ingredients take 10 minutes or less to cook through.

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