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Not to be corny, but this corn and zucchini light soup is delicious and nutritious!




  • 2 cans (14.5 ounces each) chicken broth
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 3 zucchini, chopped
  • 2 cups corn
  • 2 cups chopped tomatoes
  • 1 cup low-fat milk
  • Salt and pepper, to taste

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  1. In a large pot, heat 1/4 cup chicken broth over medium heat.

  2. Add onions and garlic. Cook until soft, stirring often.
  3. Add zucchini. Cook until soft, stirring often.
  4. Stir in corn, tomatoes, and the rest of the broth. Turn heat up to high, and bring to a boil.
  5. Turn heat down to low, and add milk. Cook until heated through, stirring constantly.

  6. Add salt and pepper to taste.