1. Place 2 cups corn in a blender with 1 cup of milk and pulse to a puree. Heat a large saucepan over medium heat. Spray onion and capsicum with oil and add to the pan, cook for 5 min or until soft.
2. Add corn puree, remaining corn kernels, milk and stock. Bring to boil, reduce to a simmer. Cook 2 min before adding zucchini. Stir through, remove from heat. Ladle into bowls, scatter with tomatoes. Serve with crusty bread and garnish with parsley leaves.
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