butter or margarine
fresh corn kernels, divided (from 6 ears)
14 1/2ounce can
tomato, seeded and diced
heavy or whipping cream
fresh basil leaves, cut into thin strips
minced fresh chives
Freshly ground black pepper
Melt butter in large saucepan over medium heat. Add onions and garlic. Cover and cook until onions are softened, 3 minutes.
Stir in 2 cups of the corn and chicken broth; bring to boil. Reduce heat, cover, and simmer 5 minutes. Puree soup in batches in blender; return to saucepan. Add remaining 1 cup corn, zucchini, and tomato. Cover and simmer 5 minutes. Remove from heat and stir in heavy cream, basil, and chives. Season with salt and pepper to taste. Makes 4 servings.
- Servings Per Recipe 4
- Fat, total(g)11,
- Percent Daily Values are based on a 2,000 calorie diet