Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 1 star values: 0

In summer months, you can't beat the flavor of this soup made with fresh corn-on-the-cob, but to speed things up or when sweet corn is not in season you can substitute 1 1/2 cups frozen corn.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Remove husks and silks from corn; rinse. Cut kernels from corn cobs; reserve cobs.

  • In a 4-quart Dutch oven heat 1 tablespoon olive oil over medium. Add onion, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in thyme and garlic; cook and stir 30 seconds or until garlic is fragrant. Add chicken broth, bay leaf, and, if using, reserved corn cobs.

  • Bring mixture to boiling; reduce heat. Simmer, uncovered, 10 minutes. Stir in zucchini, corn kernels, and sausage. Simmer, uncovered, 5 minutes more or just until zucchini is tender. Remove and discard corn cobs and bay leaf. If desired, top soup with additional thyme. Serves 4.


To make this soup even faster, use 1 1/2 cups frozen whole kernel corn, thawed, in place of the ears of corn. Prepare as directed, except omit Step 1. Note: If using frozen corn, the soup will have a slightly thinner consistency.

Nutrition Facts

218 calories; fat 11g; cholesterol 28mg; saturated fat 3g; carbohydrates 20g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 8g; protein 15g; vitamin a 455.8IU; vitamin c 24.7mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.3mg; folate 55.9mcg; sodium 880mg; potassium 479mg; calcium 27mg; iron 1.8mg.