Creamy Corn and Vegetable Soup

corn kernels

milk

olive oil

onion, diced (about 2 cups)

red bell pepper, seeded and diced (about 1 cup)

medium zucchini, (about 1/2 pound) diced

low-sodium chicken or vegetable broth

plum tomatoes,

salt

black pepper

basil

Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.

Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

Super easy to follow recipe. And tastes very good! I would suggest some corn starch or maybe less broth if you are wanting a thicker soup. This tends to run on the thin side. But it's super tasty!

Very good and so easy to make. I rarely follow a recipe verbatim but this was the exception. I didn’t see anything about it that needed to be changed. Can’t wait to try the small bowl of leftovers....after a night in the fridge it should really taste good

I've made too much, how long does this keep? Can you freeze it?

This sounds like a great recipe, but I wonder if it would work with almond milk?

This soup is a wonderful way to showcase the flavors of summer veggies! If you're looking for a soup with the creamy consistency of clam chowder, you'll be disappointed. It's more of a light, milky texture that works well for summertime. I began by sauteeing the onions (I used red onions in the oil, then added the peppers, and then the zucchini, seasoning a bit with each addition. This will help your veggies keep their texture and adds a little more body with the seasoning. Make sure you have nice ripe tomatoes or they will make your soup watery. Otherwise, I would recommend draining a few whole canned tomatoes, then dicing, and seeding them.

Very healthy and delicious!  I won't feel guilty having seconds.  I wish the recipe is a bigger portion.  If one finds the soup to be too bland, try seasoning the veggies when you cook them instead of waiting until the step when liquids are added.

It was good, but the veggies were mushy I followed the instructions, I will not be making this again.  Also it was not creamy at all. I added some hot sauce for some taste other than that it was alright but it does not deserve 5 stars

This soup was WAY TOO SWEET! It didn't have any flavor no matter what I put in it. The corn over powered all the vegetables. Will NOT be making this again.

I followed the measurements for the amount of food, but I added some of my own seasoning. It turned out VERY GOOD.

The soup has lots of beautiful colors and I love all the veggies in it. However, it's too bland-mostly tastes sweet (onions, red pepper, corn. I added more salt and pepper, basil, thyme and a tiny bit of smoked chipotle pepper to give it some character. It's a good warm, healthy comforting soup!

Did not like this at all. Was NOT creamy and definitely couldnt taste any corn over the onion and red pepper.

This was a lot better than I expected and was so colorful!!! I did add more herbs and had to salt/pepper more. I served with warm french bread and a salad and received tons of compliments! Definitely making this again!

I love this recipe! The second time I made it, I thought it needed some more protein so I added a can of [rinsed] white beans...it added a nice texture. I also didn't puree it, since I don't have a blender. Top it with a little sour cream and it's delicious!

The soup was perfect for a cold day.  Easy to make and smooth tasting.  I added more pepper and my husband added hot sauce.  I love that each person can have it the way they like it.  The tomatoes really were flavorful

I made a half batch of this soup last night for my wife and I. It is very tasty and the corn flavor really comes through. I think I added a lot more salt than it called for because I season to taste. It is quick to make depending on your knife skills. Making this again for sure.  

Great if you're on a diet. It tasted great, it really did have a creamy texture, but I think it was missing something - it's a little bland. But I've made this a few times, and have even pureed peas with the corn, which also worked well. Adding crushed red pepper flakes also helps. 

I came across this recipe by accident, and am so glad I did.  Easy to make, fast, healthy and SO tasty.  I added some chopped chicken, and it was a complete, fantastic meal.

This recipe is easy, unfussy and super yummy.  Not sure how any of the comments could compare the creamy, satisfying taste of this soup to water - it was awesome!  Only changes: added just a touch more salt and pepper and a dash of red pepper flakes.  Will definitely make this again!!

For a low-cal soup, this was good enough. Nothing special, but fulfilling.

I just made this recipe for the frist time and I Loved it. I will be making this again.

Brand Jo and Irene! You didn't even make the recipe! How can you review a recipe if you don't make it ??

This soup is so creamy and delicious!!! It tastes like comfort food, while being incredibly healthy at the same time! This soup will put a smile on anyone's face! :-)

Just made this last night and it was so easy and flavorful.  I didn't change a thing, except I didn't pulse the corn and milk until totally smooth.  Great taste, and great texture.  Thanks, Ellie!

I added a few things to it! I used ginger, garlic, coconut milk, white pepper, dried basil and ground mustard. I also used my immersion blender and blended the whole pot!  Very good, my 5 year old even ate it!!! 

I really like this as a healthy alternative to corn chowder.  Adding extra black pepper and a little hot sauce really jazzes this up.  

I thought the soup sounded delicious, but decided to add a few things I thought would make it more tasty and a bit thicker.   I replaced one cup of the milk with a can of lite coconut milk.   I sauteed a cut up chicken breast in the olive oil until it was no longer pink.  Then I added the onion, bell pepper, and zucchini, AND added 3 peeled and chopped small red potatoes cut up with the vegies.   I added the following spices to the mix: 1 tsp thyme, 1 tablespoon cilantro, 1 tablespoon parsley, 1 tsp red pepper flakes. I also added more salt and pepper, as we like things a bit more spicy in my house.   I served it with a loaf of heated crusty french bread.  This turned out fabulous- great for a cold night!

I don't think the people that thought this was like water did it right. I didn't want veggies in mine so I just made a new recipe out of the instructions.   I took 2 cans of corn, 2 cups of milk, 1T olive oil, 3/4 tsp salt, and a LOT of pepper since I like mine spicy...freshly ground from a pepper grinder makes it AMAZING. I threw the corn and milk into my Magic Bullet and then into the pot and added the rest and put it over medium heat. It thickened and I turned it off right when the first boiling bubble came thru the surface...which, as someone else here said, gave it that starch from the corn cooking to make it thicker.  I just basically omitted the veggies. It came out amazing. My son swore to me that he hates corn and wasn't eating it. I gave him a bit and he ate an entire bowl and said he'd eat it again.   Not sure how anyone got it to taste like water...but maybe you blended the corn too much? Mine came out about the consistancy of creamed corn, just a little thinner.

You know........I've been drinking water for a long time now, and this is the closest thing I have found to tasting like it. The Yellow Mustard hue with chunky green and red chunks gave it an amazing tasteless taste. Maybe if i was a Vegan from Michigan I would enjoy this. I made this for my 93 year old grandma and she thought it was good. I've been making this since 2007 and I to this day believe it is the sole reason she is alive today. Thank You, from the bottom of my heart for what my family considers a miracle. 6 stars!

so my roomate alan made this soup thus evening and it tasted like chunky water (H20) like the soup i ate at the soup kitchen back when i was homeless.... but thats getting off the topic.... so anyways anyone who is about to make this PLEASE dont make it.... the only one in my family that enjoyed it was my dog simba....!  

the soup was good. it had an excellent mixture of creamy and chunky components. however, i found that i had to add more spice for more heat

It really tasted great and with using low fat milk and vegetables.  It tasted rich and creamy.   Very good.  I would be interested in how many calories the recipe has.

I just got done making this after seeing this episode this morning. A couple of things to note. Some people say that they found it thin. I think this may have to do with the directions Ellie posts. She says to only heat through and not boil once you add the blended corn mixture. It really needs to boil for a couple of minutes to develop the starch that comes out of the corn, and that is what I did. Also, during those last couple of minutes, I threw in the basil stems from the basil I had chopped. Then I fished them out at the end.  I also substituted 1% low-fat milk for the nonfat called for in the recipe, and I think that is what she used on TV, but I'm not sure.  Oh and be careful how much black pepper you add. I think I may have added a tad more than I should have. It is still delicious, but my mouth is a-burnin'!  I will definitely make this one again! Oh and I ran the ingredients, and it comes out to 3 WW points per 1-cup serving! (I found that the recipe only made 7 cups rather than the 9 it says.)

Very good!  I used my homeade corn....very yummy!

I substituted vegetable stock and soy milk and otherwise left the recipe alone.  It was a hit with my vegan daughter and omnivorous husband and son.  I've made this at least 6 times and it's quick and nutritious-a real keeper! Thanks Ellie!

Came out pretty soupy and bland if you ask me.  We had to thicken it up quite a bit and add a ton of seasonings.

I made this using fresh sweet corn and vegetables from my farmer's market. It was very easy to make and both my husband and I loved it. Do not skip the basil at the end - it provides a nice flavor. We ate this with a whole wheat baguette also purchased at the farmer's market. I'm hoping to make this a few more times while corn is still in season. I can't imagine it tastes as good with frozen or out of season corn. 

This was great! Refreshing with all the summer flavors. I added a roasted poblano for some added heat.  My husband thought salmon would be good added.  Might have to try that next time.  

This is, by all means, not a traditional corn chowder. It is, however, a wonderful and healthy soup that is packed with all the "good for you" veggies! When I first saw this recipe I opted to make it just the way it is. But, when I picked up all the other ingredients and was ready to make this soup, I realized the amount of frozen corn I had on hand only added up to about two cups. And so, to help make the soup denser, rather than the blending 2 cups of corn with milk as the recipe had called for, I used frozen peas that I had thaw instead. The soup still turned out really tasty. The color combination of the green pea and milk base, the red peppers, yellow corns and green zucchini floating in the soup made it extra pleasant for the eye as well as for the taste bud. This is a REALLY good for you soup and it is very simple to make. I would have given this review an excellent if I had added fatty stuff like bacon or butter (wishful thinking, I know), but that would of defeated the purpose of making a healthy soup such as this, wouldn't it? Enjoy!  Happy eating!

I'm a huge corn fan, especially in the summer months when it is so fresh.  This soup was healthy, sweet and delicious!  I didn't add fresh basil because I didn't have any on hand, but i put a little dried basil instead.  I also added some mushrooms because I had to get rid of them and they were really good in it as well...Definitely a keeper!

I made it yesterday and wow!  It was so good!  It looked like I used butter, but I didn't.  It was light and creamy at the same time.  My daughter and I finished it already!

I made this for my boyfriend, and he thought it was bland... he added alot of pepper, salt and lemon to his soup and said he still couldn't find a flavor. But he likes to eat very flavorful, spicy and with condiments. I didn't add the basil leaves, so I guess it's my mistake. As for me I thought it was good, but not of my fave. I'll keep looking for a corn soup recipe...

Yes this recipe is a bit bland but the tecnique of blending the corn &amp; milk is really good. But you really need to strain to remove the corn kernals stuff. Also I would suggest adding a few cloves of garlic to the onions &amp; cook till soft adding salt &amp; pepper, then add your zucchini, bell pepper, add salt &amp; pepper again. When all veggies are soft follow the rest of recipe. I added a little cayenne. I also added a slurry of 1 Tbl. of corn starch &amp; little water. Otherwise the soup is way too thin. 

I tried this recipe and it was awesome. Although I did change it just a bit: exchanged the salt for garlic clove since I have to control my blood pressure. I gave the recipe to one of my co-workers so she can try it. Healthy, easy and good for you. But for my kids, I will have to remove the zucchini because they are not fans.  And it does look like the soup that Ellie made, which means I got it right.

I love creamed soups so I'm always looking for really good fake outs and this does just that.  I also love that the soup looks exactly like the one Ellie makes on the show.

healthy, easy and fun to cook... watching all those colorful veggies co-mingling in the soup pot. However, I found it a bit lacking in heat, so i too added some crushed red pepper... also bit more salt and crushed black pepper and about a cup of low fat coconut milk for additional flavor. I think this recipe is a great foundation for soup on which one can build upon and personalize.

This soup was so yummy, healthy and EASY!  I modified it slightly by adding 3 cloves of garlic and more salt than was called for, and the result was divine.  I think next time I'll add a potato and any leftover rotisserie chicken I might have on hand.  This is certainly a new favorite.   

This was so good and fresh tasting.  I made it for a group of people and they loved it. My sister wanted to take the leftovers home.  i did make a few changes. I added just a teaspoon of bacon grease ( I know there goes the healthy part) but it was such a little bit for a big pot. I also put about 1/2 of it  in the blender instead of the recommended measurement.  Will make again for sure.

I loved this soup!  After reading the other reviews I thougth it might be too bland for my taste so I jazzed it up...but just a little. The flavor certainly isn't spicy....but it's not bland either, very flavorful!  I added some garlic and roasted poblano peppers instead of bell peppers. I also like a lot of vegi's so I added a handful of chopped carrots and two small potatoes. To make the recipe a little more hearty, I added added two chicken breasts (cubed). (I increased the milk and broth each by 1/2 to accomodate the extra vegi's). A little cornstarch will thicken your soup but will make the leftovers very thick. The fresh basil at the end really makes the recipe pop!!!  We loved this recipe.  It's definitely going in the family favorites!

I loved this recipe. The ingredients are simple, the directions are simple, and the taste was perfect. I used fresh corn and I loved the refreshing taste. The basil is a perfect garnish. I only cook for myself so I made the whole recipe and I will eat it all week!

It's supposed to be healthy which is why she is not using cream or whole milk.  It fills me up and I don't have to feel guilty for eating it!

I'm usually a fan of Krieger's recipies, but this soup was too watery to be considered "creamy".  The broth and veggies were very bland, even after the addition of a variety of herbs, spices, and a bit of garlic.  It was okay after a few dashes of Tabasco, though. Next time, I'd reduce all of the liquid down before adding the cream; I used frozen corn so there was probably more excess liquid then there would have been if I had opted for fresh corn.

When I made the soup, it turned out too thin.  I ended up dissolving some cornstarch in milk and adding it into the soup to make it thicker.  I then had to add a little bit more salt and pepper.  In the end it turned out great!

Prepared perfectly per the recipe, 3 of us found this soup very disappointing. Among the negative qualities were: lack of flavor, too thin, texture of the corn particles annoying and overall this dish didn't deliver to our taste buds the way had hoped.   Not recommended but glad we tried it.

This is my new favorite soup. It's perfect for summer time because it's light and creamy. It's comfort in a bowl.

This was fantastic!  It was so tastey!  Thumbs up...Ellie is my new favorite!

I really enjoyed this recipe. I thought that it was very easy. I used canned corn, roasted red peppers from the jar, added diced carrots, garlic, and some seasonings (dill and basil).  I thought that it was great.

Very good and whipped it up in 15 min. good for rainy summer days I added a little bit of white pepper too for more flavor, but the veggies are great by themselves :-)

I used one and one-half cups of 1% milk and one-half cup of half and half.  Most important change I made - after I blended the milk/half &amp; half with the corn, I strained it.  I wanted to use the liquid only without adding any of the blended solids to the soup.  It adds a step, but I think it was worth it.  I mixed and matched a bit with the vegetables and that is the great thing about this recipe.  The veggie combination is completely up to you.  It does have a very light flavor so I added some low fat bacon bits and lightly topped it with parmesan cheese for my individual serving.  It's a keeper!

My 13 year old and I liked the flavor if this soup ok, but we both agreed not to make it again.  There was something just a little bit unappealing about it.

This soup has a light yet creamy fresh taste.  It would even be great in the summer.

I cook absolutely everything from the food network, and I know when a recipe is great, and when it's lacking something.  I was happy to try a recipe that is really healthy and full of vegetables, but I have to agree with many people that the flavor was bland.  I added garlic while the veggies were cooking, and when the soup was done, I added chili powder and more salt.  Unfortunately the soup still needed some extra flavor...I don't know what. Maybe next time I'll use a chicken bullion for some extra flavor, but there are better soups out there.

I normally love Ellie's recipes but this one was just too bland in flavor and too thin in texture.  I doctored it up and we finished it but I don't think I'll make it again.   I added much more seasoning, used whole milk (that's what I had on hand) and thickened it with a slurry of cold water and corn starch.  My family put handfuls of shredded mex cheese on top.

This soup was so easy to make and was packed with flavor. Even better heated up the next day. We put it in a bread bowl and was a hearty meal.

I really liked the flavor of this soup. I used frozen corn and the texture was a bit "gritty". Didn't like that. Also, I used roasted corn. I think I would prefer regular corn.

I added broccoli florets instead of zucchini. Basil goes perfectly with corn, the reviewer who stated otherwise obviously has not tried Latin American cuisine: it's a staple combination. I'll try adding beans next time, it's a great base to get creative.

I made this recipe on a whim, and it turned out nicely.  I added some chopped grilled chicken and a little bit of chipotle tabasco sauce to give it a bit more flavor.  Otherwise I have to admit it was a tad on the bland side for my taste.  The idea of the pureed corn with the milk to make it creamy is genius though.  Very healthy and satisfying, overall.

This soup was fantastic--it will become one of my staples--but I did make a few changes, including adding quite a bit of hot sauce for flavor, and quite a bit more salt than what it calls for. I also sprinkled in a little cheese at the end. I love cheesy and creamy soups, but they're so bad for you--this is a great alternative! I did use a little leftover half and half with the corn (it wasn't much), and I will probably make it again just using the soymilk that I usually have on hand. I will also change up the veggies to include whatever's leftover in my fridge, and I will also probably add some black beans for protein. Next time I will serve it with a dollop of low-fat sour cream and avocado slices. Yum!

It's a cold night, and I wanted a quick, easy and healthy soup to warm me up.  Well, this one did the trick.  It tasted fresh, and tasted healthy.  I considered addiing my own flair, but was happy knowing that this light meal would't make me feel guilty in the morning.  I probably won't make it again, but I'm still satisfied.

I followed this recipe and it was just so bland - I tried adding garlic - oregano and even pepper flakes.  No matter what I tried it did not taste like anything and there was WAY to much onion

I followed the recipe exactly and love it. It's really simple to make and I thought it was quite flavorful...it highlights the flavors of the vegetables and doesn't complicate it with herbs.  It is the perfect healthy substitute for a corn chowder. I also liked the trick of blending the corn with milk to thicken the soup and will try that it in other soups.

Simple and easy to make but the flavor was a little bland.  I added a dash of cayenne pepper and topped the soup with cilantro instead of basil.  I don't plan on making this recipe again.

This recipe was very easy and I loved everything that went in to it, but way too much onion for my taste and the flavor was bland.

I love this recipe.  I add other types of vegetables and even some cooked low fat hamburger or chicken.  It is so much fun to do and easy to make.  I make a large pot and freeze individual portions to take to work.  Try it, you'll love it.

Loved the soup. I didn't add anything. Made the recipe as it shows.

Red pepper over powered tasteless broth, basil garnish did not mesh well at all. I love Ellie's carrot cale cupcakes, but this was a definate no-repeat recipe!

I chose this recipe because I am on Weight Watchers and wanted a creamy soup for low cals. I followed everything except for adding 1% milk instead of skim. It was o.k. I need more spice/flare in my soups. I added a 1/2 teaspoon of Chipotle Chile Powder and 1/2 can of Rotel tomotoes/chiles. That took it up another notch and into Southwestern Corn Soup. I will use this basic recipe again because it's low fat and because of the texture with the blended milk/corn but will always add more spice.

This recipe was easy to prepare, low-cal, yummy, and ingredient list was close to what I had on hand already. I esp. liked the trick about pureeing the milk with corn to get a better consistency without the extra fat. I would highly recommend making it.

This was a wonderful soup recipe.  It was a cold night and I needed something quick.  This was super easy and fast to fix.  I added some grilled chicken to make it a little more filling.  Wonderful!

This is easy to make and pretty yummy. My boyfriend thought it was bland, but I liked the corn flavor. Will use this as a starter and perhaps add some additional herbs to up the flavor. Thanks Ellie!

Replaced Zuccini with mushrooms. It was yummy!

I also added some hot sauce (chipotle).  This is a great addition to my winter recipes.

I saw this recipe yesterday on the food network.  The entire episode caught my eye because everything was quick and seemed really easy and looked delicious.  I made this soup tonight and not only was it delicious but it was super easy to prepare.  My husband thought it was wonderful, too.  This is always a bonus.

It was a cold winter weekend and my husband was outside raking leaves and cleaning the yard.  He looked cold and miserable.  I fixed this receipe and fed it to him when he came in.  HE LOVED IT.  Said it was a keeper.  It was fast and easy.  I added a dash of red pepper flakes for small kick and served with wheat bread.  So good.

The soup as written really has a wonderful creamy flavor.  The veggies are good in combination and it is easy to fix.  I like mine with a little more kick so I small amts of Hot Chili Sesame Oil, Jim Beam Hot Sauce and some dried Clilantro.

This was easy to make and delicious.  I?ll be making it again!

creamy corn and vegetable soup

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 3.5

Author : Ellie Krieger

Ingredients

Instructions

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