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Recipe Index » Recipes » Zucchini & Sweet Corn Summer Soup

Zucchini & Sweet Corn Summer Soup

Published by Meaghan on August 20, 2018 | last updated on February 7, 2022.

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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.

Zucchini & Sweet Corn Summer Soup

There’s no denying at this point, Summer’s coming to an end. Quickly. For me and my people though, that’s not necessarily a bad thing. It means Fall’s just around the corner.

  • Chilly nights
  • Bon fires
  • Hoodies
  • Hot Chocolate
  • Halloween
  • Pumpkins

What’s not to love and get super excited just thinking about?!

While I’m one of those wacky weirdos who isn’t completely sad about seeing the end of the warm weather and lazy days of Summer, it doesn’t mean I’m ready to totally give up on the flavors and tastes of the season either.

Not just yet at least.

Zucchini & Sweet Corn Summer Soup

We’ve talked before about how soup isn’t just a food for warmer weather. It’s a great dish that adapts to any season, even the heart of Summer. I’m not just talking about a cold bowl of gazpacho either. I mean hot soup, slow simmered right on your stove top.

The trick is to really think about your ingredients and pick seasonal favorites that create a light, sweet profile which is so delicious you don’t mind the added heat in your meal. Nowhere does that come more into play than with this sensational Zucchini & Sweet Corn Summer Soup.

Zucchini & Sweet Corn Summer Soup

While we call this soup (force of habit, I guess), it’s actually more of a lightened up ‘chowder’. If you’re anything like me, you may be sitting there scratching your head and silently wondering what exactly a ‘chowder’ is.

Is there any distinguishable difference between it and a soup? What about stew?

Don’t feel alone, I was so confused on this topic for so much longer than I’d care to admit. Like, most of my life. Then my son went to culinary school, and I learned a few things- getting ‘schooled’ right alongside him.

Zucchini & Sweet Corn Summer Soup

Turns out, ‘soup’ is just a really broad term than includes any liquid dish where solid ingredients are cooked in broth. Seems simple enough. Stew though, is actually a verb- as in ‘to stew’.

Stewing something means barely covering the chunky ingredients in liquid, covering, and simmering for an extended time until the broth has thickened, but not really reduced in volume. You could say it’s less ‘soupy’.

Now I guess it’s time to talk about chowder, which is where things get a little less clear and the lines are a bit blurred. There’s a hot debate all over the culinary world about what constitutes a true chowder. And depending on which side of the fence you fall on, or advocate for, you could very well find yourself enmeshed in an intense argument.

Traditionally, a chowder is a thick and pretty chunky soup with a creamier texture. Not a cream soup, but creamy all the same. Where the issue comes in, is if you believe a chowder must always contain an element of seafood or not. I’m gonna let y’all know that I’m in the ‘not’ category. At the same time, don’t anybody dare call my beloved clam chowder by any other name.

Zucchini & Sweet Corn Summer Soup

All that being said, to me- this Summery-soup is actually a lightened up chowder, but because I try to be neutral in most things- still opted to call it a soup.

Also, chowders always seem to bring Winter-related memories and images to mind. I’m not trying to deal with that while I’m enjoying a bowl of this sweet & savory Zucchini & Sweet Corn Summer Soup.

And who would want to, when this soup is a bit of Summer ladled right into every bowl?? It’s got everything a couple Summer staples such sweet corn cut right off the cob and diced zucchini squash, along with soup staples like celery, carrots, onions, and potatoes.

It’s the ultimate creamy comforting meal that’s as filling as it is fueling for you. With all this deliciousness in one bowl, you won’t even miss the meat!

Depending on where you are, or your gardening level, stop by the store or step out into your garden and pick what you need to make this yummy soup. One bite of this easy vegetarian Zucchini & Sweet Corn Summer Soup, and your family’s gonna thank you with every bite.

They won’t miss the meat at all!

Other Summer Soup Ideas You Might Also Enjoy:

  • Corn Off The Cob Soup
  • Healthy Black Bean & Chicken Tex Mex Soup
  • Brazilian Strawberry Soup with Mint & Coconut Cream Drizzle
  • Thai Chicken Coconut Soup

Zucchini & Sweet Corn Summer Soup

A Summery chowder style soup features some of the season's best crop with fresh, sweet corn cut straight off the cob and diced zucchini squash.
3.90 from 39 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Author: Meaghan @ 4 Sons R Us
Prevent your screen from going dark

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.

Notes

recipe adapted from Little Broken
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

 

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Hi! I’m Meaghan

Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas. I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot. Read more...

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Comments

  1. frugal hausfrau says

    August 28, 2018 at 12:31 am

    Oh my gosh, this is summer in a bowl! I so wish I had some right now! Thanks for sharing at Fiesta Friday!

    Mollie

    Reply
  2. Erin s says

    August 7, 2020 at 3:17 pm

    5 stars
    This is sooooo delicious! I will be making this often. Can’t stop eating it!

    Reply
  3. Kim says

    July 20, 2021 at 8:13 pm

    I made this vegan by omitting the bacon and using avacado oil instead of butter. I used vegetable broth instead of the chicken broth and used a non-dairy heavy cream and it was amazing! Definitely a keeper!

    Reply
    • 4sonsrus says

      July 20, 2021 at 8:52 pm

      So happy you were able to adjust it to your dietary preferences! Thanks for taking the time to come back and leave the details so others may do the same 🙂

      Reply
  4. Chérie says

    August 26, 2022 at 9:43 am

    5 stars
    This is one of my favorite recipes! Thank you for sharing it. ❤️

    Reply
  5. Gayle says

    September 14, 2022 at 1:12 pm

    So…so….so good! We all love this soup! Have made it numerous times…Thank you for an amazing recipe!!

    Reply

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Welcome to 4 Sons ‘R’ Us

Hi! I’m Meaghan. Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas.

I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot.

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