Zucchini-Corn Soup with Crispy Bacon
- Makes: 4 servings
- Start to Finish 35 mins
Fresh sweet corn and a generous amount of zucchini star in a simple summer soup, ready in just 35 minutes.
ears of corn*
finely chopped onion (1 medium)
freshly ground black pepper
snipped fresh thyme
garlic cloves, minced
low-sodium chicken broth
medium zucchini, quartered lengthwise and sliced 1/4 to 1/2 inch thick
slices bacon, crisp-cooked, drained, and crumbled
- Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from corn cobs; reserve kernels and cobs.
- In a 4-quart Dutch oven heat oil over medium heat. Add onion, salt, and pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in thyme and garlic; cook and stir about 30 seconds or until garlic is fragrant. Add broth, bay leaf, and the reserved corn cobs.
- Bring mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in zucchini and the reserved corn kernels. Simmer, uncovered, about 5 minutes more or just until zucchini is tender. Remove and discard corn cobs and bay leaf. Sprinkle each serving with bacon.
- *Tip: To make this soup even faster, use 1 1/2 cups frozen whole kernel corn, thawed, in place of the ears of corn. Prepare as directed, except omit Step 1. Note: If using frozen corn, the soup will have a slightly thinner consistency.
(Zucchini-Corn Soup with Crispy Bacon)Servings Per Recipe 4, Thiamin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, carb. (g) 20, Niacin (mg) 3, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 56, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, sodium (mg) 680, sugar (g) 8, Potassium (mg) 524, pro. (g) 9, calcium (mg) 28, cal. (kcal) 172, vit. A (IU) 346, iron (mg) 1, Fat, total (g) 8, vit. C (mg) 25, chol. (mg) 9