Chicken Sausage with Zucchini-Corn Soup

Looking for an easy soup to make for those rainy summer days?  Try this chicken sausage with zucchini-corn soup. You can use fresh corn on the cob or frozen corn to save time.  This is one soup recipe that is light yet delicious and healthy.  Yum!

Adapted from BH&G 2021

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



  1. Remove husks and silks from corn; rinse. Cut kernels from cobcorncobs; reserve cobs (or thaw frozen corn).
  2. In a 4 qt. Dutch oven heat 1 T olive oil over medium. Add onion, kosher salt, ground black pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in thyme and garlic; cook and stir for 30 seconds. Add chicken broth, bay leaf and if using, reserved corncobs.
  3. Bring mixture to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in zucchini, corn, and sausage. Simmer, uncovered, 5 more minutes unitl zucchini is tender. Remove and discard corncobs and bay leaf. If desired, top soup with addtional thyme.

Nutrition Information Per Serving:  218 cals; 11g fat (3g sat fat); 880mg sodium; 20g carb, 3g fiber; 15g protein

Share this Recipe!

Rate this Recipe

[Total: 0 Average: 0]

Recipe Type

Course Type

Skill Level