Corn Soup

The puree of corn and milk is the trick to this creamy soup. And the onion and zucchini provide the perfect savory contrast to the sweet base.

Ingredients

4 cups corn

1 onion

1 red bell pepper (~1 cup)

1 zucchini

2 cups milk

2 cups broth

2 plum tomatoes

3/4 tsp salt

pepper

Instructions

1.Blend milk and half of corn in food processor until smooth.

2. Saute onion, bell pepper, and zucchini. Cook until tender (5 minutes). Add remaiining 2 cups corn and broth. Bring to boil. Add pureed corn and tomatoes. Add salt and pepper.

Inspired by Ellie Krieger

Notes: Delish. I love the sweetness of the broth. The best corn soup recipe I have.

Return to Recipe Index