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Creamy Zucchini Corn Soup with Crispy Bacon

creamy zucchini corn soup with crispy bacon - featured image
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A creamy, smoky, slightly sweet soup made with fresh zucchini, sweet corn, and crispy bacon. Perfect for a quick weeknight dinner or a crowd-pleasing potluck dish.

Ingredients

Scale
  • 6 slices bacon, chopped (thick-cut preferred)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 4 medium zucchini, chopped (about 5–6 cups)
  • 3 cups fresh or frozen corn kernels
  • 4 cups chicken or vegetable broth, low-sodium
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Optional garnish: fresh chives or parsley, extra crispy bacon, a drizzle of cream

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring often, until the onion is soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Cook the zucchini: Add the chopped zucchini to the pot. Stir to coat it in the onion-garlic mixture. Cook for 8-10 minutes, stirring occasionally, until the zucchini is tender and starting to break down.
  4. Add the corn and seasonings: Stir in the corn kernels and smoked paprika. Cook for 2 minutes, letting the corn warm through and the paprika bloom.
  5. Pour in the broth: Add the chicken or vegetable broth. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes.
  6. Blend until smooth: Remove the pot from the heat. Use an immersion blender to puree the soup until it’s completely smooth and velvety. If using a regular blender, work in batches and blend until smooth, then return the soup to the pot.
  7. Stir in the cream: Add the heavy cream (or coconut milk) and stir until fully incorporated. Taste and adjust seasoning with salt and pepper.
  8. Serve: Ladle the soup into bowls. Top each serving with the crispy bacon and a sprinkle of fresh chives or parsley. For extra indulgence, drizzle a little extra cream on top.

Notes

For extra flavor, roast the corn in a dry skillet before adding to the soup. Season at the end to avoid over-salting. If soup is too thick, add extra broth; if too thin, simmer uncovered to reduce. Store crispy bacon separately to keep it crunchy.

Nutrition

Keywords: zucchini soup, corn soup, creamy soup, bacon soup, summer soup, easy soup, quick soup, gluten-free soup

Find it online: https://ariaappetite.com/creamy-zucchini-corn-soup-with-crispy-bacon/