Soup of Corn, Zucchini and Peppers

Zuppa di Mais, Zucchine e Peperoni

Cooking With Nick Stellino
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Ingredients:

3 Tablespoons Olive Oil
6 large cloves Garlic
½ teaspoon Red Pepper Flakes
6 ounces Pancetta, 2 thick slices about 3/8 inch thick, cut into small dice
2 medium leeks, sliced into thin rounds, rinsed well and very well drained
2 small or 1 large zucchini, about ¾ pound, cut in half and thinly sliced or cut into 1/8th lengthwise and sliced into small chunks
1 large red bell pepper, core and veins removed, sliced into thin bite-sized strips
1 15 ounce can of corn, rinsed and well drained
½ teaspoon dried thyme
6 cups chicken stock
2/3 cup cream
½ cup chopped fresh Parsley leaves
Tabasco (optional)*
2/3 cup Parmesan cheese
1 recipe of Truffled Bread Sticks cut in croutons (optional)

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Serves 6
Printable Version
In a Dutch Oven, heat 2 Tablespoons of olive oil over medium high heat.
Add garlic, red pepper flakes, Pancetta and leeks. Increase heat to medium-high and saute until garlic and Pancetta become light brown, for about 5 minutes.
Add zucchini, red peppers, corn and thyme. Continue sautéing for another 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 parsley, Tabasco (if desired) and half the cheese.
Pour the soup in the individual bowls and sprinkle each portion with parsley and the remainder of the cheese.
Chef’s Tip:
If you want to use Tabasco, you may want to decrease the red pepper flakes to ¼ teaspoon and use the Tabasco to control the firepower.
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