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1. Melt butter in large saucepan over medium heat. Add onions and garlic. Cover and cook until onions are softened, 3 minutes.
2. 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.