Zucchini-Corn Soup with Crispy Bacon

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  • Makes: 4 servings
  • Serving Size: 1 2/3 cups
  • Start to Finish: 35 mins

Zucchini-Corn Soup with Crispy Bacon

Directions

  1. Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from corn cobs; reserve kernels and cobs.
  2. In a 4-quart Dutch oven heat oil over medium heat. Add onion, salt, and pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in thyme and garlic; cook and stir about 30 seconds or until garlic is fragrant. Add broth, bay leaf, and the reserved corn cobs.
  3. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in zucchini and the reserved corn kernels. Simmer, uncovered, about 5 minutes more or just until zucchini is tender. Remove and discard corn cobs and bay leaf. Sprinkle each serving with bacon.

From the Test Kitchen

*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.

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Nutrition Facts (Zucchini-Corn Soup with Crispy Bacon)

  • Per serving:
  • 172 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 9 mg chol. ,
  • 680 mg sodium ,
  • 20 g carb. ,
  • 3 g fiber ,
  • 8 g sugar ,
  • 9 g pro.
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