This light "corn chowder" style zucchini soup gets all of its creaminess by pureeing 2 pounds of zucchini (no dairy is needed). This soup recipe can easily be doubled to use up zucchini when it overruns your garden.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 41-cup bowls
Calories: 180kcal
Ingredients
SOUP
1Tbsolive oil
2large shallots
3garlic cloves
1teaspoonchili powder
1teaspoonpaprika
½teaspooncumin
½teaspoonsalt
2chipotle peppers in adobo sauce*
2lbzucchiniabout 3 medium
2ears corn
2.5cupsvegetable broth
Garnish
1jalapenooptional
Chopped mini bell pepersoptional
2tbsfresh cilantro
Instructions
PREP
Chop the shallots and garlic, set aside. Cut the corn kernels off the cobs, over a rimmed baking sheet so they don't fly all over the counter. Using your hands, break the empty cobs in half if possible. Cut the zucchini into ½ inch chunks.
MAKE THE SOUP
Cook shallots: Add the olive oil to a large soup pot. Once hot, add the shallots and garlic, cooking until fragrant, about 3 minutes.
Add spices: Stir in the spices, chipotle peppers and salt. Mix, cooking for about 1 more minute.
Add veg & broth, boil: Add the corn kernels, corn cobs, zucchini and broth to the pot. Bring to a boil, then simmer, with the lid off, for 30 minutes. Remove the corn cobs, and puree the soup. If it's too thick, add water to thin it out.
Taste, garnish and serve
Taste the soup for saltiness and flavor. Adjust as needed. Depending on the saltiness of your chicken broth, I expect you might need to add another ½ teaspoon or so.
Garnish with cilantro, chopped jalapenos or red pepper flakes.
Notes
*These are completely optional, you can replace it with chipotle powder or more paprika or chili powder. You can find them in the Mexican isle in the grocery store, by the canned diced chilies.