When I was little, I couldn’t wait to be older. I tried to drive when I was about 11. My brother had left his car, a late-1940s or early-1950s Ford in our one-car garage, asking our father to turn it on every once in a while.

I had no idea where he was going, but he would be away for weeks. The keys were on top of my father’s dresser. Years earlier, on his lap with his hands on the wheel, he would let me “drive” his car, a Chrysler, into the garage. So I figured I would do this for my brother.

I didn’t know that his car had a standard transmission. I didn’t know what a transmission was, actually.

Long story short, a phrase my dad liked to use, I drove the car through the front of the garage. The car was not hurt, nor was I. I would like to say that this became a charming story in our family. It did not. But within a couple of years, Chrysler cars, and most other cars, became behemoths, all flares and wings. Our garage went from a boxy little thing into a boxy little thing with a three-foot shed.

I like to think I was just renovating it ahead of time.

I no longer wish to be older every spring, but I do hanker for sweet corn, not knowing why farms in the middle of Connecticut get it much earlier than we do on the shoreline. I would expect there will be “local” sweet corn in supermarkets soon.

I also think it will be expensive, as it always is, but, when you consider that you can give your friends and family sweet corn for less than $7 or $8 a dozen, it is so worth it. And if you buy too much, consider saving a few ears for this delicious soup you can serve chilled or warm.

Chilled Corn and Bacon Soup

Adapted from Good Housekeeping, “Short Cut Suppers,” August 2010, page 194

Serves 4

4 slices thick-cut bacon, cut into one-half-inch pieces

1 large shallot, finely chopped

3 cups fresh corn kernels

1 large Yukon potato (8 ounces), peeled and shredded

1/8 teaspoon smoked paprika plus additional for garnish

2/3 cup water

4 cups low-fat milk

salt and pepper to taste

1/4 cup packed fresh cilantro leaves

In a 12-inch skillet, cook bacon on medium 6 to 8 minutes or until crisp and browned. With slotted spoon, transfer to paper towels to drain. If making ahead, cover and refrigerate.

Drain and discard all but 1 tablespoon fat from skillet. Add shallots and cook on medium 2 minutes or until golden and tender, stirring occasionally. Add 2 and one-half cups corn, shredded potato and paprika. Cook 2 minutes, stirring, then add water and cook 7 minutes or until liquid evaporates and vegetables are tender.

Remove skillet from heat and transfer corn mixture to blender. Add milk and one-eighth teaspoon salt and puree until mixture is very smooth. Cover and refrigerate until soup is very cold, at least 3 hours and up to overnight.

To serve, divide among serving bowls. Top with bacon, cilantro, one-eighth teaspoon freshly ground black pepper and remaining corn. Garnish with paprika.

Lee White lives in Groton. She can be reached at leeawhite@aol.com.