Fresh sweet corn and a generous amount of zucchini star in a simple summer soup, ready in just 35 minutes.

Source: Midwest Living


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

172 calories; fat 8g; cholesterol 9mg; saturated fat 2g; carbohydrates 20g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 8g; protein 9g; vitamin a 346.2IU; vitamin c 24.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.3mg; folate 56.1mcg; vitamin b12 0.1mcg; sodium 680mg; potassium 524mg; calcium 28mg; iron 1.5mg.