My Corn and Zucchini Summer Soup

Summer corn is one of my favorites veggies and I love soup.  I guess this recipe could be considered a chowder since it has dairy in it, but since it’s so light I am going to give it a little leeway and call it a summer soup.  Prep and cooking takes me less than an hour, but could take longer if you get sidetracked by the kids and let it simmer longer (AKA let the flavors develop).

IMG_0273

Ingredients:

  • 2 tbsp Butter
  • 3 strips of Bacon
  • 1 Onion
  • 2 cloves of Garlic
  • 2 Carrots
  • 1 tsp Thyme
  • 2 cups of Water
  • 2 cups Chicken Broth
  • 1 cup Vegetable Broth
  • 2 Golden potatoes
  • 4 ears of Corn (or 4-5 cups of frozen corn)
  • 2 Zucchini
  • 1 cup Half & Half
  • Parsley 
  • Olive oil
  • Salt & Pepper

Instructions

Small dice the carrots and onion, mince the garlic. On medium heat, heat 2 tbsp butter, once melted cook the bacon until it’s crispy. Once the bacon is cooked, remove and set aside. Add 2 tbsp of olive oil plus the carrots, onion, garlic, and thyme, cook for 5-8 minutes. Season with salt and pepper. While the carrots, onion, garlic and thyme cook, dice the potatoes into small bite sized cubes. Add potatoes, water, both broths.

You could add 4-5 cups of water, but I find adding broth adds a little more flavor. While that cooks for about 10 minutes chop up the zucchini and if you’re using corn on the cob remove the corn from the cob. Once potatoes are cooked add the corn and zucchini, season with salt and pepper, cook for about 10 minutes. Add the bacon back in.

Remove 3 cups (I just eyeball, and fill to my food processor max) of soup and transfer into the food processor. Blend until smooth, then add back into the pot. Add the half and half (milk if you don’t have any on hand) stir for 1-2 minutes then remove from heat.  Sprinkle parsley on top and serve.

 

 

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