Sweet Corn and Zucchini Soup - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Sweet Corn and Zucchini Soup

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Serves 4 to 6

4 ears Fresh sweet yellow corn
3 tbls  Unsalted butter
1 ea White onion, finely diced
1 tsp Whole coriander seeds, crushed
2 small Zucchini, finely diced
6 cups Water
1 tsp Kosher salt
1 tbls Fresh Mexican oregano
1 ea Avocado, diced
1 cup Cherry tomatoes, halved


Remove and discard the husks and silk from the corn and cut the kernels from each cob. You should have about 3 cups of kernels. Reserve the cobs.

In a large skillet, melt the butter over medium-low heat. Add the onion, corn kernels, and coriander. Cover and cook slowly, stirring occasionally, until the vegetables are softened but not brown, about 5 minutes. Transfer to a 5-quart slow cooker.

Add the corncobs, zucchini, water, and salt to the slow cooker. Cover and cook on low for 6 hours.

Just before serving, remove the discard the corncobs and stir in the oregano. Taste and adjust the seasoning. Ladle the hot soup into bowls and top each with a spoonful of crema or whipped heavy cream.


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