ZUCCHINI & SWEET CORN SUMMER SOUP

A quick and easy meal, this sweet & savory Zucchini & Sweet Corn Summer Soup is the sleeper meal that you didn’t know you’ve always needed and wanted.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6

Ingredients

• 1 tbsp butter
• 3 strips bacon, chopped
• 1/2 large white onion, diced
• 2 stalks celery, sliced & diced
• 1/2 cup sliced carrots
• 1 heaping tbsp minced garlic
• 1/2 tsp dried thyme
• 1 lb potatoes, diced into 1/2″ cubes
• 4 cups chicken broth
• 1-2 zucchini squash, chopped
• 4 ears of corn, shucked and kernels cut away from the cob
• 1 cup half & half
• 1/4 tsp dried parsley
• 1/8 tsp cayenne seasoning
• salt & pepper, to taste
• 1/4 tsp smoked paprika

Instructions

• Melt the butter in a cast-iron pot over medium heat. When the butter’s melted, add in the bacon. Stirring occasionally, until cooked- about 3-4 minutes.
• Stir in the onion, celery, carrots, garlic, and thyme. Continue cooking until the vegetables begin to soften, stirring occasionally, about 5 minutes.
• Stir in the potatoes, broth, and bay leaf. Bring the heat to a quick boil, then lower the heat and let the soup simmer for 10-12 minutes, or until the potatoes are at least half cooked.
• Stir in the zucchini and corn, and salt & pepper, to taste. Bring the mixture back to a simmer, and cook for another 10-12 minutes- or until the squash is tender.
• Take the bay leaf out, discard. Pour half the soup into another bowl, set aside. Using an immersion blender, puree the remainder. Transfer the two back together and stir to combine.
• Stir in the half and half, cayenne, parsley, and smoked paprika.
• Serve hot, with a thick slice of good bread.

Credit to 4sonrus