A light and delicious soup perfect for end of summer fresh corn!
- 6 slices bacon
- 1 yellow onion diced
- 1 poblano pepper diced, seeds and stem removed
- 1 jalapeno diced, seeds and stem removed
- 1 large zucchini (or 4 small zucchini) diced
- 6 ears corn on the cob husks removed, kernels cut off the cob
- 6 cloves garlic peeled, minced
- 32 oz chicken broth
- kosher salt, pepper, season salt, Old Bay seasoning
- 5-7 sprigs fresh thyme
- Optional toppings: fresh thyme, parmesan cheese
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In a large soup pot over medium heat, cut the bacon with kitchen scissors into bite size pieces directly into the pot. Cook 5 minutes.
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Add the diced onion, poblano pepper, and jalapeno into the pot with the bacon and bacon grease. Cook 5 minutes, stirring occasionally.
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Add diced zucchini, corn kernels, and garlic. Season with kosher salt, pepper, season salt, and Old Bay. Cook 5 minutes, stirring occasionally.
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Tie the fresh thyme into a bundle with string. Add chicken broth and fresh thyme bundle. Bring to a boil, reduce to a simmer for 20 minutes.
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Remove the fresh thyme bundle and check for any loose thyme stems. Taste for seasoning, add more kosher salt, pepper, season salt, or Old Bay if needed.
Optional: For a thicker soup use an immersion blender in the soup, pulse 3-4 times.
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Serve with more fresh thyme leaves and parmesan cheese if desired.