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.
Serves 10. Cooking time 30 minutes.
3 cPotatoes, diced
1 cCorn kernels, fresh or frozen
2 1/2 cCorn kernels, fresh or frozen
1 cZucchini or string beans, diced
1/2 cOnion, chopped
1/4 tspnBlack pepper
- 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.
- 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.
- 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.
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