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ZucCORNy Soup

Fresh summer corn and zucchini in a dreamy cheesy soup
Prep Time 15 mins
Cook Time 1 hr
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