This Sweet Corn and Zucchini Soup is the perfect fall soup recipe, with a complex but delicate flavor made from just a few simple ingredients.
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.