I’ve seen a lot of people posting that they have an abundance of zucchini and don’t know what to do with it. And I get that soup doesn’t exactly scream summer, but on those cooler or rainy nights, sometimes you can find comfort at the bottom of the bowl. So, we’re sharing our Summer Corn and Zucchini Soup.
Start with Bacon
We keep saying that bacon makes everything better. In this case, it gives the soup a smokey richness that compliments the sage and corn so well. You only need a couple of pieces, and you can of course completely omit them if you’re looking to make it vegetarian. We like that it feels indulgent without too much added fuss.
You can make this soup any time of year, using frozen corn. If you can, buy a few extra cobs in the summer and cut the kernels off. You can freeze and use the rest of the year. We vacuum seal a dozen or so cobs every summer and pull it out for special occasions. There really is no comparison. You don’t need to cook the corn before adding it to the soup.
Fresh Herbs
I have seen versions of this soup that use dried herbs. Sometimes thyme and bay leaves. Sometimes just sage or even rosemary. We have so many fresh herbs in the garden right now. If you have thyme or rosemary or sage, use it! If not, you can always substitute dried herbs, just use less. The rule is generally about 3:1, fresh to dried. There is an article here from Epicurious that provides some more details.
Our Summer Corn and Zucchini soup will leave you feeling satisfied. If you take the time to puree half and add the cream, it will be rich and indulgent. It’s great without though. So if you’re really counting calories, just skip that optional step.
Summer Corn, Zucchini and Sage Soup
Ingredients
- 3 pieces Bacon, chopped
- 1 medium Yellow Onion, diced
- 1 Carrot, diced
- 2 Celery Ribs, diced
- 1 Tbsp Butter
- 3 cloves Garlic, minced
- 1 tsp Fresh Thyme
- 2 tsp Fresh Sage, chopped
- 4 cups Vegetable Stock or Water
- 1 large Yukon Gold Potato, diced
- 1 medium Zucchini, diced
- 3 ears Fresh Sweet Corn, cut off the cob
- Salt and Pepper to Taste
Optional
- ½ cup Half & Half
Instructions
- Heat a large heavy-bottomed stock pot over medium heat and add the bacon, cooking until the fat renders and it starts to brown
- Add the onion, celery and carrots and cook until the vegetables start to soften (if you bacon was lean, you can add a little olive oil to help soften the vegetables)
- Then add the butter, garlic, thyme and sage, stirring until fragrant (approximately 45 seconds more)
- Raise to medium-high heat and add the vegetable stock and potatoes, bringing to a simmer and cooking until the potatoes are almost cooked (approximately 8 minutes)
- Add the zucchini and corn, and season with salt and pepper, continuing to simmer until the vegetables are tender
Optional
- For a smoother, richer, more chowder like consistency transfer half of the soup to a blender and purée until smooth, then add the half and half and return it to the pot
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