Zucchini-Corn Soup with Crispy Bacon
Fresh sweet corn and a generous amount of zucchini star in a simple summer soup, ready in just 35 minutes.
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.