Take-out Tuesday, Zuccorny Soup

Soup in the summertime??

This is not only a light and healthy meal,

it’s full of fresh summer corn and zucchini

One of my favorite restaurants features a wonderful corn soup in the summer, and I always order it, so when I saw a recipe for Zucchini Corn Chowder at Damn Delicious, I couldn’t wait to try it!

We eat zucchini year round and I swear I could eat fresh corn every day

If you want some easy methods for cooking and shucking corn click here

The prep is simple, saute celery and onions, and coat with a little flour

Add milk and broth

Stir in corn, zucchini and seasonings

Simmer for an hour and blend

Immersion blenders make this a cinch, blend as much or as little as you like

Serve with a generous sprinkle of your favorite cheese

I was totally out of green onions that I wanted to use for garnish  😱 but a snippet of parsley or any fresh herbs would be lovely too…

Or a little crumbled bacon  πŸ₯“

If you want to make this a hearty soup, add some cooked chopped ham, chicken, or even pasta like tortellini or ravioli

ZucCORNy Soup

Fresh summer corn and zucchini in a dreamy cheesy soup
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 4


  • 1 T butter
  • 1 T olive oil
  • 2 cloves garlic minced
  • 1/2 large onion diced
  • 2 stalks celery
  • 1/4 dried Italian seasoning
  • 1/4 tsp dried parsley
  • 1/4 tsp dried rosemary
  • 1/8 cup flour
  • 2 cups chicken broth
  • 3/4 cup milk
  • 1 large zucchini chopped
  • 3 or 4 stalks of celery chopped
  • 4 ears corn cooked, and kernels scraped from cobs, about 3 cups
  • Salt & pepper
  • 1/4 grated asiago Parmesan or any cheese
  • 2 chopped green onions or fresh parsley herbs, bacon, optional garnishes


  • Melt butter with olive oil in a large deep sauce pan. Saute celery and onion for 5 minutes. Stir in garlic and cook for 1-2 more minutes. Season with salt and pepper.
  • Whisk in flour and cook 1 minute. Add chicken broth, milk, corn, zucchini, and Italian seasoning, parsley, rosemary. Cook and stir for 8-10 minutes until thickened. Bring to a boil, then reduce heat and simmer for 1-2 hours. Blend soup with an immersion blender to desired consistency. If soup is too thick add milk, a little at a time until desired consistency is reached.
  • Garnish with cheese, parsley, herbs and/or green onions or bacon


Add cooked ham, chicken or pasta to make it a hearty soup
Keyword cheesy corn soup, roasted vegetable soup, summer soup, zucchini and corn soup, zucchini soup


🌽   πŸ₯’   🌽   πŸ₯’   🌽

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13 Responses to “Take-out Tuesday, Zuccorny Soup”
  1. This looks good, Jenna. I should use my immersion blender more often. This is a good reminder!

  2. Sharon Mann says:

    Good comfort food, What an easy recipe, thanks Jenna!

  3. Yum for sure! I could also eat corn every day, it is definitely my favorite summer vegetable! I must try this one, Jenna!

  4. Oh yum Jenna. I love soup and this one sounds and looks delicious. I love your presentation in the cup and saucer, perfect for the beach life……

  5. Mary says:

    Sounds yummy Jenna! I love using my immersion blender for soup! 🌽🍲

  6. Jodi says:

    What a wonderful combo! YUM!!

  7. Jill Kuhn says:

    I never would have thought to combine these 2 veggies in a soup… sounds delish, Jenna! 😊

  8. Lynn says:

    I’ll bet this is really good! An immersion blender is one kitchen toy I don’t have… Gotta get on that:@)

Check out what others are saying...
  1. […] “ZucCorny” Soup was inspired by Zucchini Corn Chowder from Damn Delicious […]

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