- Yield: 8 servings
Corn and Zucchini Soup
Key Points
- Serving size: 1 cup
- For the best buy, look for fresh green husks with no rotten spots.
- To prepare fresh corn, remove husk and silk from corn. Place ears in boiling water for 7 minutes. Drain and allow to cool.
- To store fresh corn, leave husk on and wrap in a plastic bag. Refrigerate for up to 3 days.
- Corn contains fiber, which helps to keep you regular.
Ingredients
- 2 tablespoons vegetable oil
- 1 chopped medium onion
- 2 finely chopped garlic cloves
- 1 chopped jalapeño pepper, seeds removed (optional)
- 3 chopped medium zucchini squashes
- 2 cups corn kernels
- 2 cups chopped tomatoes, or 1 15-ounce can diced tomatoes, drained
- 2 14.5-ounce cans chicken broth or vegetable broth
- Salt and pepper, to taste
- Cilantro, to taste (optional)
Instructions
- Heat oil over medium heat in a large pot.
- Add onions and garlic (and jalapeño, if using). Cook until soft, stirring often.
- Add zucchini. Cook until soft, stirring often.
- Stir in corn, tomatoes, and the broth. Turn the heat up to high and bring to a boil.
- When it starts boiling, turn heat to low and simmer for 5-10 minutes, or until heated through.
- Add salt and pepper (and cilantro, if using) to taste.
- Serve and enjoy!
- Refrigerate leftovers.
???? Not to be corny, but this light soup is delicious and nutritious! ????
Use fresh, frozen, or canned corn – whatever fits the season and your budget.