Recipes–Spicy Zucchini And Corn Soup

Low Country Boil is a tradition in Coastal South Carolina – a mix of fresh shrimp, corn, and potatoes boiled in a spicy mix.  I have used the spice to boil Gulf shrimp when I can get them never-frozen, and I occasionally add it to vegetables as I do Bay Spice.

I had the last local zucchini and corn of the season in the refrigerator, and thought that I would combine them with Low Country Boil and Bay Spice in a soup.  The results were delicious.

Spicy Zucchini and Corn Soup

* 10 med. zucchini, cut into 1”-2” pieces

* 2 ears of corn, stripped

* 2 vegetable bouillon cubes (low sodium)

* 2 tsp. (approx.) Low Country Boil spice

* 2 tsp. (approx.) Bay Spice

* 2 med. onions, coarsely chopped

* 1 Tbsp. garlic flakes

* 1 Tbsp. olive oil

* 2-3 cups of water (approx.)

- Put the water in a large pot along with the bouillon. Bring to boil and stir to mix

- Put in zucchini, corn, olive oil, and onion to water which should be about 2” in bottom

- Add the garlic flakes, Bay and Low Country Boil spices and mix well

- Cook over medium heat until zucchini are soft but not mushy.  Add additional spices and garlic to taste, mix well

- Final adjustment for spices, salt, and serve.