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Recipe courtesy of Ellie Krieger

Show: Healthy Appetite with Ellie Krieger

Episode: Family Way

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

Yield:: 6 servings, 1 1/2 cups per serving

Level:: Easy

Nutrition Info

Healthy

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.

Pairs well with Sauvignon Blanc

My Private Notes

Name: Creamy Corn and Vegetable Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings, 1 1/2 cups per serving
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