A Creamy Corn Soup for Springtime

Contributed By: Terry Borden


Makes 3 1/2 cups
1 (10 oz) bag frozen organic corn
2 cups veggie broth
1 cup instant non-fat dry milk powder
1 tsp cumin
Freshly ground pepper
Pinch of salt
Chopped cilantro (optional, for topping)
Diced avocado (optional, for topping)
Diced tomato (optional, for topping)


In a blender, purée corn, broth, milk powder, cumin and pepper until smooth. Pour
into medium sauce pan and bring to a boil, stirring often. Turn off heat, stir in
salt (if needed) and serve topped with cilantro, avocado or tomato, or all three.

Helpful Hints:

A Creamy Corn Soup for Springtime
With healthy, optional toppings such as avocado and cilantro, you can add delicious Tex-Mex flavor to this creamy soup without any guilt!

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