Yummy Zucchini and Corn Soup

It rained last night and it’s going to rain later on today too. Here in Southern California it does not rain often, maybe twice a year. I don’t care too much for rain but it is nice when we do have it. Also what goes well with a rainy day is a Yummy Zucchini and Corn Soup.

My mom would make zucchini with corn and cheese. She would cube the zucchini, cook it in a pan and once the zucchini was fully cooked she would add the corn and cheese. It was a meal she would make all the time and it’s a very memorable one. But what I didn’t like was the zucchini was over cook and it was mushy. At that time I didn’t know how you cooked zucchini, I always thought of zucchini as mushy.

When I moved in with my in-laws I noticed my mother-in-law would make the exact same dish. Actually, I think it’s a dish all Mexican mom’s make a one point.

Soups are a great way to use up what you have in your refrigerator and pantry. With soups you don’t have to follow a recipe perfectly, you can add and subtract with whatever ingredients you have.

(Oops, what’s missing in the picture on top is the diced tomatoes).

With that put to the side, forgetting to put diced tomatoes into the picture let’s start making the soup, Yummy Zucchini and Corn Soup.

What awesome about this soup is, it literally takes no time to make. Start with bring your water to a boil, add your chicken base (my favorite brand is Better than Bouillon). In the mean time cube up your zucchini, rinse your rice and open your cans of corn and diced tomatoes. Once it comes to a boil add your rice, bring down to a simmer, cook for 10-15 mins until rice is cooked. Then add your cubed zucchini, corn, diced tomatoes and salt to taste, cook for another 10-15 mins. I like the zucchini to still have a little bit of a crunch to it.

I also have these other soups you might like Creamy Zucchini and Potato Soup and Spicy Creamy Potato and Navy Bean Soup.

Print