This Sweet Corn and Zucchini Soup is the perfect fall soup recipe – with a complex but delicate flavor made from just a few simple, seasonal ingredients.
There’s a secret technique to creating the magic of this soup: boiling the corn cobs to create the broth. This generates so much more flavor than you might think! Just 20 or 30 minutes of boiling while you prepare the rest of the ingredients yields a broth that is both earthy and sweet, rich but light.
Because of this, using fresh ears of corn at the height of seasonal freshness is MANDATORY! This soup is not the time to use frozen corn, even frozen corn on the cob. You will miss the entirety of the flavor.
Since you need high quality corn, this is the perfect early fall soup recipe. It’s lighter than its heavier winter cousins but still rich enough to be hearty and satisfying. It lives in a realm somewhere between soup and chowder- and that place is total luxury!
If you have an immersion blender, this is a great time to bust it out! Part of the silky texture of this Sweet Corn and Zucchini Soup comes from completely blending half of the vegetables into the broth. If you don’t have one, pouring the mixture into a regular blender would work just as well. A food processor would be acceptable as well although you may not be able to achieve quite as delicate of a texture.
In that same vein, when cooking your veggies, make sure that they get soft enough to blend in the first place. I like my soup veggies to retain a little texture and crunch, so when I add in the half that I plan to blend into the broth, I let them boil together for a few minutes just to be sure.
Sweet Corn & Zucchini Soup
This Sweet Corn and Zucchini Soup is the perfect fall soup recipe - with a complex but delicate flavor made from just a few simple, seasonal ingredients.
- 2 ears corn
- 6 cups water
- 1 tbsp kosher salt
- 2 tbsp butter or ghee
- 1 yellow onion (about 2 cups after dicing)
- 1 medium carrot
- 1 small zucchini
- 1/4 cup heavy whipping cream
- 2 tsp garlic powder
- 2 tsp onion powder
- a few cranks of pepper, to taste
- green onions or cilantro for garnish (optional)
Slice the kernals from both ears of corn. Bring water, kosher salt and cobs to a boil, covered. You may need to break cobs in half. Boil for the duration of the steps, or at least 20 minutes.
Dice onion. Slice carrot into thin discs. Cut zucchini into half medallions.
Melt butter or ghee in a large pan over medium heat. Add onions and cook, stirring occasionally, for about 15 minutes or until they are starting to become translucent.
Add carrots and corn to onions. Cover and cook for 10 or so minutes, stirring occasionally. You want to have veggies that are cooked through but still retain some of their texture.
Add half of your onion/carrot/corn mixture to the boiling water. Boil, covered, for about 5 minutes or until the vegetables are totally soft.
In the meantime, add zucchini to the remaining vegetables in the frying pan. Cover and cook until the zucchini is soft but not mushy. Remove from heat.
Turn the heat off on the boiling water once the vegetables you added have been cooked through. Fish out the corn cobs with a slotted spoon.
Add heavy whipping cream, garlic powder, onion powder and pepper to the pot. If you have an immersion blender, use that to throughly blend the soup until thickened and no larger chunks remain. If you are using a regular blender, pour the soup mixture into that and let it cool slightly. Blend until thickened with no remaining large chunks. Return to the pot.
Add the remaining vegetable mix from the frying pan and heat through. Serve garnished with green onions or cilantro, if desired.
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