Creamy Corn and Vegetable Soup

Show: Healthy Appetite with Ellie Krieger Episode: Family Way

Rated: 4 stars out of 5Rate itRead users' reviews (63)

RECIPE
COMMENTS & REVIEWS(63)

Cook Time:
10 min
Level:
Easy
Yield:
6 servings, 1 1/2 cups per serving

Times:

Prep: 15 min
Inactive Prep: --
Cook: 10 min
Total:: 25 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

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

Directions

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Southwestern Pumpkin Burgers

Picture of Creamy Corn and Vegetable Soup Recipe

Photo: Creamy Corn and Vegetable Soup

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 42

View all 42 Vegetable Collections

Comments & Reviews

recipe Creamy Corn and Vegetable Soup
Brandy Jo Tumwater, WA 01-20-2010
Flag

Yummy!
Rated: 4 stars out of 5

I added a few things to it! I used ginger, garlic, coconut milk, white pepper, dried basil and ground mustard. I also used my... immersion blender and blended the whole pot! Very good, my 5 year old even ate it!!! Read more
recipe Creamy Corn and Vegetable Soup
Katie Cambridge, MA 01-13-2010
Flag

I'm a fan...
Rated: 4 stars out of 5

I really like this as a healthy alternative to corn chowder. Adding extra black pepper and a little hot sauce really jazzes... this up. Read more
recipe Creamy Corn and Vegetable Soup
Irene Orlando, FL 01-08-2010
Flag

With a few additions, this soup was DELISH!!
Rated: 5 stars out of 5

I thought the soup sounded delicious, but decided to add a few things I thought would make it more tasty and a bit thicker. ... I replaced one cup of the milk with a can of lite coconut milk. I sauteed a cut up chicken breast in the olive oil until it was no longer pink. Then I added the onion, bell pepper, and zucchini, AND added 3 peeled and chopped small red potatoes cut up with the vegies. I added the following spices to the mix: 1 tsp thyme, 1 tablespoon cilantro, 1 tablespoon parsley, 1 tsp red pepper flakes. I also added more salt and pepper, as we like things a bit more spicy in my house. I served it with a loaf of heated crusty french bread. This turned out fabulous- great for a cold night! Read more
recipe Creamy Corn and Vegetable Soup
Kelly Rancho Cordova, CA 12-10-2009
Flag

If I could give it more stars I would!
Rated: 5 stars out of 5

I don't think the people that thought this was like water did it right. I didn't want veggies in mine so I just made a new... recipe out of the instructions. I took 2 cans of corn, 2 cups of milk, 1T olive oil, 3/4 tsp salt, and a LOT of pepper since I like mine spicy...freshly ground from a pepper grinder makes it AMAZING. I threw the corn and milk into my Magic Bullet and then into the pot and added the rest and put it over medium heat. It thickened and I turned it off right when the first boiling bubble came thru the surface...which, as someone else here said, gave it that starch from the corn cooking to make it thicker. I just basically omitted the veggies. It came out amazing. My son swore to me that he hates corn and wasn't eating it. I gave him a bit and he ate an entire bowl and said he'd eat it again. Not sure how anyone got it to taste like water...but maybe you blended the corn too much? Mine came out about the consistancy of creamed corn, just a little thinner. Read more
recipe Creamy Corn and Vegetable Soup
Anono Orlando, IL 12-04-2009
Flag

Delectable, Romantic, Omnivorously Stifling
Rated: 5 stars out of 5

You know........I've been drinking water for a long time now, and this is the closest thing I have found to tasting like it.... The Yellow Mustard hue with chunky green and red chunks gave it an amazing tasteless taste. Maybe if i was a Vegan from Michigan I would enjoy this. I made this for my 93 year old grandma and she thought it was good. I've been making this since 2007 and I to this day believe it is the sole reason she is alive today. Thank You, from the bottom of my heart for what my family considers a miracle. 6 stars!Read more
recipe Creamy Corn and Vegetable Soup
null null, null 12-04-2009
Flag

meh #2
Rated: 4 stars out of 5

so my roomate alan made this soup thus evening and it tasted like chunky water (H20) like the soup i ate at the soup kitchen... back when i was homeless.... but thats getting off the topic.... so anyways anyone who is about to make this PLEASE dont make it.... the only one in my family that enjoyed it was my dog simba....! Read more