In summer months, you can't beat the flavor of this soup made with fresh corn-on-the-cob, but to speed things up or when sweet corn is not in season you can substitute 1 1/2 cups frozen corn.
Ingredients For Zucchini-Corn Soup With Andouille Recipe
3 Ears corn on the cob
1 tablespoon Olive oil
0.5 cup Finely chopped onion
0.75 teaspoon Salt
0.5 teaspoon Freshly ground black pepper
2 teaspoon Snipped fresh thyme
2 Garlic cloves, minced
5 cup Low sodium chicken broth
1 Bay leaf
0.25 inch 2 medium zucchini, quartered lengthwise and sliced thick or coarsely chopped
13.5 ounce 1/2 package andouille or chicken sausage, sliced or coarsely chopped
Nutrition value
409
calories per serving
21 g Fat45 g Protein7 g Carbs2 g FiberOther
Current Totals
21 g Fat
45 g Protein
7 g Carbs
2 g Fiber
MacroNutrients
Carbs
7 g
Protein
45 g
Fiber
2 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
78 mg
Iron
4 mg
Vitamin A
159 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
10 mg
Vitamin B6
0 mg
Vitamin B9
28 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
57 mg
Manganese
1 mg
Phosphorus
257 mg
Selenium
37 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
