Creamy Zucchini Bacon Corn Soup Fresh creamy soup with garden harvest of zucchini and corn. Made with milk, real cream and flavorful herbs, full of bacon and summer vegetables this soup is sure please.
Zucchini and corn has got to be one of my all time favorite summer vegetable combinations. It’s so awesome when you can pull together a meal with what’s fresh and in season. And these two make it so easy to come with lots of recipes.
A year or two ago my hubby introduced us to the awesomeness of zucchini, bacon and corn. Our family loved it so much that I put the recipe together and put it here on the blog to share with all of you.
He’s always been good like that. Just throwing ingredients together and see how it turns out. I used to be completely opposite I faithfully followed recipes. Thanks to him and becoming a little more adventurous I also now try new creations on a regular basis. Sometimes they’re awesome. Sometimes they’re not. But usually I’m so glad I tried.
So this recipe is best on his original creation of zucchini, bacon corn. Now we get to enjoy it in soup form. I packed it for work for him recently for the first time. He called to say that he truly enjoyed it. He was honest when he said, “And I didn’t think I’d like it.” I have no idea why he did create the zucchini bacon corn medley but for some reason he thought it wouldn’t be good in soup form.
I love it when I’m good at something. LOVE IT! And apparently I’m pretty good at making soup. At least I’m good at something. Parenting. AHH….A great wife. Not yet. But soup? I make a mean soup.
Here’s to hoping you think so too. 🙂
Til we meet and eat again,
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Creamy Zucchini Bacon Corn Soup
- 2 Tablespoons butter
- 1/3 cup chopped onion
- 1/2 lb bacon about 6 slices*
- 2 medium zucchini cut in small pieces
- 1 1/2 cups milk
- 1/2 cup half and half
- 2 cups corn
- 3/4 teaspoon of salt
- 1/2 teaspoon dried basil
- pepper to taste
Melt butter over medium heat in a dutch oven or soup pot. Cook onion for several minutes until softened a bit. Add bacon and zucchini. Cook through, about 6 minutes. Pour in milk and half & half. Stir and add in corn, salt, basil and pepper. Stir and cook until heated through. Serve immediately.
*If crispy bacon is preferred, cook bacon separately. Crumble and top each bowl individually just before serving. (That's the way I like it.) Hubby preferred it cooked in the soup so the creamy broth had all the flavor of the bacon.
Shared with Whimsy Wednesday, Buns in My Oven, Time to Sparkle, Thrifty Thursdays, Saturday Night Fever, Show Stopper Saturday,Wake Up Wednesdays,Six Sisters Stuff, Link Party Palooza, Creative Ways, Tidy Mom, Best of the Weekend Party, Titus Tuesdays, Show and Share Wednesdays, Moonlight & Mason Jars, 4 Little Fergusons, Weekend Retreat Party
Serve with: Asiago Ciabatta
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