Wash and finely dice white onion, carrots, jalapeño, and celery. Slice zucchini into half moons. Add to dutch oven with butter.
Sauté for 5-8 minutes, then add the sweet corn and diced zucchini. Sprinkle dried thyme and sage into the pot. Cook for 12-15 more minutes, continually stirring.
Serve with fresh grilled garlic or cheese bread, crackers, croutons, dumplings, shaved parmesan, etc.