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If you prefer, canned whole kernel corn
can be substituted for the fresh or frozen
Ingredients
2 cups sliced zucchini
1/2 cup sliced onion
1 1/2 tsp whipped butter
1/2 small garlic clove, sliced
1 cup water
3 ounces diced pared sweet potato or yam
1 packet instant chicken broth and
seasoning mix
1/2 cup fresh or frozen whole kernel corn
1 tbsp half-and-half (blend of milk and
cream)
Method
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In 2-quart microwavable casserole
combine zucchini, onion, butter, and garlic; cover with vented
plastic wrap and microwave on High (100%) for 2 minutes, until
vegetables are softened.
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Add water, sweet potato (or yam), and
broth mix and stir to combine; cover with vented plastic wrap and
microwave on High for 2 minutes, until sweet potato (or yam), is
soft, stirring once halfway through cooking.
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Pour sweet potato mixture into blender
container and process at low speed until smooth.
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Pour soup back into casserole; add corn
and half-and-half and stir to combine.
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Cover with vented plastic wrap and
microwave on High for 1 minutes, until heated through.
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