Creamy Corn and Vegetable Soup

2007, Ellie Krieger, All Rights Reserved
Show: Healthy Appetite with Ellie Krieger Episode: Family Way
TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
YIELD: 6 servings, 1 1/2 cups per serving


  • 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
  • 2 cups nonfat milk
  • 1 tablespoon olive oil
  • 1 large onion, diced (about 2 cups)
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 1 medium zucchini, (about 1/2 pound) diced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 plum tomatoes, seeded and diced
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup fresh basil leaves, cut into ribbons
    • recipe tools


      Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.

      Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.


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