Between the farmers markets, my own vegetable garden, and sloppy refrigerator housekeeping, I often end up with too many vegetables. This week it was too much corn. The result was a soup with pancetta, Rancho Gordo Cassoulet beans, and corn right off the cob. We tried this with the addition of a poached egg and the combination of egg and corn is almost cloyingly sweet. It was OK but we all agreed it was better as it is. If you prefer creamier soups, you can obviously blend this with an immersion blender but personally, I love all the texture. I've made this with all bean broth and it was too "beany" if that makes sense. The pancetta and aromatics make such a delicious base that you don't need much else as long as the corn is fresh and the beans are good. I reheated some leftover and add a touch of heavy cream. It was incredible but a very different soup. If you're having a rough day, add the cream. Otherwise, enjoy the glory of summer corn without it.