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

Gallery

Credit: Jason Donnelly

Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

*Tip:

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.
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