Corn & Zucchini Soup

6 Servings

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1. In a large pot, heat 1/4 cup chicken broth over medium heat.

2. Add onions and garlic. Cook until soft, stirring often.

3. Add zucchini. Cook until soft, stirring often.

4. Stir in corn, tomatoes, and the rest of the broth. Turn heat up to high, and bring to a boil.

5. Turn heat down to low, and add milk. Cook until heated through, stirring constantly.

6. Add salt and pepper to taste.

7. Refrigerate leftovers.


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.


2 cans (14.5 ounces each) chicken broth

1 onion, chopped

2 garlic cloves, chopped

3 zucchini, chopped

2 cups corn

2 cups chopped tomatoes

1 cup low-fat milk

Salt and pepper, to taste


Cutting board, Medium bowl, Measuring cups, Mixing spoon, Sharp knife, Large pot

More About Zucchini

How to Select

Choose zucchini that feel heavy for their size. The skin should be free from cuts and bruises. Small to medium size zucchini have more flavor.

How to Store

Store zucchini in a plastic bag in the refrigerator and use within a few days

How to Prepare

Wash the zucchini under cool running water and then cut off both ends. Slice as desired. Both the peel and the seeds of summer squash are edible