Corn, Zucchini, and Peppers Soup
A creamy corn soup with some zip.


3 Tbsp. olive oil
6 cloves garlic
˝ tsp. red pepper flakes (I used 1/4 t plus Tobasco)
6 oz. pancetta or bacon, diced (I used veggie bacon, though it didn't get very crisp)
2 medium leeks, sliced
2 small or 1 large zucchini, diced
1 large red bell pepper, diced
1 can (15 oz.) whole corn [drained and rinsed] (I used 3 ears fresh corn, and it was great!)
˝ tsp. dried thyme
6 cups chicken stock
2/3 cup heavy cream
˝ cup chopped fresh parsley
Tabasco sauce (optional)
2/3 cup freshly grated Parmesan cheese
Croutons and parsley for garnish


In a soup pot, heat 2 tablespoons of the olive oil over
medium-high heat. Add the garlic, red pepper flakes,
pancetta, and leeks. Sauté until the garlic and pancetta
are light brown, about 5 minutes.

Add the zucchini, bell pepper, corn and thyme. Sauté for 5 minutes.

Add the stock and cream. Bring to a boil, then reduce heat and simmer, uncovered, for 15 to 20 minutes.

Stir in the ˝ cup of parsley, Tabasco if desired, and half the cheese.

Place plenty of Truffled Bread croutons in each of the 6 soup bowls, if desired, and pour the hot soup on top.
Sprinkle with the 2 tablespoons parsley and the
remaining cheese.


6 soup portions