Vegetable Corn Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 1 medium white onion, diced
  • 2 teaspoons minced garlic (2 garlic cloves)
  • 2 small or 1 large zucchini, diced
  • 3 large carrots, diced
  • 1 small jalapeno, seeds and ribs removed then diced
  • 3 tablespoons olive oil
  • 1 14 ounce can of corn
  • 1 14 ounce can creamed corn
  • 2-3 cups vegetable stock
  • 1 rotisserie chicken, meat removed and diced/shredded
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons minced fresh parsley
  1. In a large soup pot add olive oil and place over medium-high heat. Add onions, garlic, zucchini, carrots, and jalapeno. Sauté for 5 minutes or until vegetable soften a little.
  2. Add corn, creamed corn, chicken, salt, pepper, and vegetable stock. Stir and cover the pot and bring to a simmer. Once simmering, remove lid and let soup simmer for about 15 minutes.
  3. Check for seasoning and doneness - vegetables should be soft but have a slight bite to them. Add fresh parsley and enjoy.
Additional ingredients to add if you would like: half & half or cream, just a splash or two. Also some parmesan cheese to garnish.
Recipe by Stuck On Sweet at