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  🥓

 

 

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

ZucCORNy Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

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

 

 

Enjoy!

 

for another printable version of “ZucCORNy” Soup click here

 

🌽   🥒   🌽   🥒   🌽

 

I will be joining these fabulous parties and blogs:

Dishing it & Digging itBetween Naps on the Porch,   Make it Pretty Monday

Cooking and Crafting with J&J,    Celebrate and Decorate,

Delicious Dishes Recipe Party   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters

Comments
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!

    Like

  2. Sharon Mann says:

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

    Like

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

    Like

  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……

    Like

  5. Mary says:

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

    Like

  6. Jodi says:

    What a wonderful combo! YUM!!

    Like

  7. Jill Kuhn says:

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

    Like

  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:@)

    Like

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  1. […] “ZucCorny” Soup was inspired by Zucchini Corn Chowder from Damn Delicious […]

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