Yield: 4 servings
Ingredients
* 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed corn kernels
* 2 cups non-fat milk
* 1 tablespoon olive oil
* 1 large onion, diced (2 cup)
* 1 medium red bell pepper, seeded and diced (1 cup)
* 1 medium zucchini, diced (about 1/2 pound)
* 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, blend until smooth and set aside.
Heat the oil in a large sauce pot over a medium-high heat. Add the onion, bell pepper and zucchini into the pot. Cook and stir until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth, bring to a boil. Add the pureed corn and tomatoes, cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
