With a recipe like this one which has the name "cream" in the title, you can guarantee the original had cream and butter and all things which will make it rich and fattening -- unless of course I'm making it.  In that case, you can assume, the cream and butter have been replaced with milk and / or chicken broth and as long as you don't have a bowl of the other handy for a comparison, you won't know the difference.  At least that's what I keep telling myself.

But seriously, this was a tasty soup and what I found really added a nice touch was a bit of cayenne pepper.  It's fairly simple to make and if it had a little more substance to it, I would take it for lunch but I figure I'll starve since it's more liquid than anything else.

Creamy Corn & Veggie Soup

- four cups of frozen corn kernels, thawed
- two cups of nonfat milk
- one large onion, diced
- one large bell pepper, diced
- one medium zucchini, diced
- one can of low-sodium chicken broth
- two tomatoes, seeded and diced
- 1/4 tsp ground black pepper
- one tbsp olive oil
- cayenne pepper to taste

Place two cups of corn and milk in a blender and blend until smooth.  Set aside.

In a stockpot, sauté onions, bell pepper and zucchini in one tbsp of olive oil over medium high heat for 5 minutes.  Add remaining two cups of corn and broth.  Bring to a boil, reduce heat to medium.  Add the contents of the blender, tomatoes, black pepper and cayenne pepper.  Thoroughly heat but do not boil.  Serve.  Add additional cayenne pepper if necessary.

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