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Creamy Corn And Zucchini Soup

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Creamy Corn And Zucchini Soup
Submitted by:
Makes: 6 servings adjust
Great in the summer months when you have fresh corn on the cob and lots of zucchini!

Note: Have also added 1 pound of rinsed bay scallops and it was a great chowder.



  • 2 tablespoons Olive Oil
  • 4 slices Bacon, chopped

Step 1

Heat a medium soup pot over medium heat with extra-virgin olive oil. Add bacon to hot oil and cook until crisp at edges.


  • 1 medium Onion, chopped
  • 4 large Ears of Corn, scraped from cob or substitute 3 cups frozen corn
  • 1 medium Zucchini, diced into 1/2 inch cubes
  • 1 medium Red Bell Pepper, chopped
  • 1 pound Yukon Gold Potato, peeled and diced into 1/2 inch cubes

Step 2

Add onions, corn, zucchini, bell pepper and potatoes as you get them chopped. Cook for about 8 - 10 minutes, stirring occasionally, until vegetables begin to soften being careful not to burn the potatoes.


  • 1 Bay Leaf
  • 6 sprigs Fresh Thyme
  • 1 teaspoon Paprika
  • Salt and Pepper

Step 3

Add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste. Saute for a few minutes longer.


  • 3 tablespoons All-Purpose Flour

Step 4

Sprinkle flour into the pot, stir and cook for 1 minute.


  • 1 quart Chicken Stock

Step 5

Add the chicken stock to the pot, stirring constantly to avoid lumps.

Step 6

Stirring frequently, allow mixture to come up to a bubble and thicken. Test the potatoes to make sure they are cooked through at this point. If not, continue simmering until they are.


  • 1 cup Heavy Cream
  • 12 cup Flat Leaf Parsley, chopped
  • Hot Sauce, a few dashes
  • 18 teaspoon Crushed Red Pepper Flakes, or to taste

Step 7

Stir in cream and parsley. Add hot sauce and crushed red pepper flake, both to taste. Simmer 5 minutes.

Step 8

Taste and add additional salt and pepper to taste, if needed. Remove bay leaf and thyme stalks. Serve!
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