Creamy Corn-And-Zucchini Soup Recipe

Free Recipe Creamy Corn-And-Zucchini Soup

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Creamy Corn-And-Zucchini Soup Recipe

6 c Low-salt chicken broth
2 c Diced zucchini
1/2 c Chopped onion
6 c Fresh corn kernels -about
-12 ears
1/2 ts Salt
1/4 ts Pepper
3/4 c Plain fat-free yogurt
Jalapeno hot sauce; optional

Creamy Corn-And-Zucchini Soup Preparation

1. Bring broth to a simmer in a large saucepan. Add zucchini and onion; cover and simmer 2 minutes. Stir in corn, salt, and pepper; cover and simmer 2 minutes. 2. Place one-third of corn mixture in a blender; process until smooth. Repeat procedure with remaining corn mixture. Ladle soup into bowls; top with yogurt. Serve with jalapeno hot sauce, if desired. Yield: 12 servings (serving size: 1 cup soup and 1 tablespoon yogurt). CALORIES 96 (16% from fat); PROTEIN 4.8g; FAT 1.7g (sat 0.4g, mono 0.6g, poly 0.6g); CARB 18.2g; FIBER 2.7g; CHOL 0mg; IRON 1.1mg; SODIUM 160mg; CALCIUM 35mg. Recipe by: Cooking Light Magazine, July/August, 1996 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 12

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