Take-out Tuesday, Zuccorny Soup

the Painted Apron

6 years ago

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

Fresh summer corn and zucchini in a dreamy cheesy soup

Course Main Course, Soup

Cuisine American

Keyword cheesy corn soup, roasted vegetable soup, summer soup, zucchini and corn soup, zucchini soup

Prep Time 15

Cook Time 1

Servings 4

Ingredients

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

Instructions

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