My daughter has never liked the taste of milk, but she loves this creamy soup with chunks of vegetables and the sweet burst of juicy corn.
3 cups potatoes, diced
1 cup corn kernels, fresh or frozen
3 cups water
1 Tbsp. butter
2 1/2 cups corn kernels, fresh or frozen
1 cup zucchini or string beans, diced
1 stalk celery, sliced
1/2 cup onion, chopped
1 cup milk
1/2 Tbsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1 tsp. dried basil
1 Tbsp. fresh parsley, minced
1/4 cup fresh chives, chopped
1. In a large saucepan bring the potatoes, 1 cup corn, and water to a boil. Cook on medium heat for about 15 minutes until soft. Mash the potatoes and corn slightly, allowing them to break up a little but not completely.
2. While the potatoes are cooking, melt the butter in a skillet on medium heat. Add the 2 1/2 cups corn, zucchini, celery, and onion and sauté until the vegetables are tender.
3. Add the sautéed vegetables to the potato mixture. Stir in the milk and the seasonings and mix well. Add a little more liquid if necessary. Gently reheat, then serve.
Serves 10
Nutritional Information Per Serving:
Calories: 131, Fat 2.4g (21 cal), Carbohydrate 23.9g (96 cal), Protein 3.5g (14 cal)
Added information: Saturated Fat 1.2g, Cholesterol 6mg, Sodium 372mg, Dietary Fiber 2.6g |
