Zucchini-Corn Soup with Andouille

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.