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5 from 2 votes

Creamy Zucchini Bacon Corn Soup

Servings: 6


  • 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.