Creamy Corn & Zucchini Soup

Creamy Corn & Zucchini Soup

adapted from The Complete Cooking Light Cookbook

This soup is creamy and luscious without any cream.

Makes 3 servings                                                   0 WW Blue points / serving

2 cups homemade chicken stock or canned broth

2/3 cups diced zucchini

2 Tbsp. chopped shallots

2 cups frozen or canned corn

1/4 tsp. Kosher salt

pinch ground black pepper

2 Tbsp. plain Green yogurt (optional)

Jalapeno hot sauce (optional)

1. In a small saucepan, bring the broth to a simmer.
2. Add zucchini and onion; cover and simmer 2 minutes.
3. Stir in the corn, salt and pepper; cover and simmer 2 minutes. Cool slightly.
4. Put the soup in a blender and process until smooth.
5. Return the soup to the pot and re-warm. Re-season if needed.
6. Ladle the soup into bowls and top with yogurt if using.
7. Serve with hot sauce, if desired

Enjoy!