Creamy Corn and Veggie Soup

4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups 2% milk
1 tablespoon olive oil
1 large onion, diced
1 medium red bell pepper, seeded and diced
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken broth
3 plum tomatoes, seeded and diced
Salt and freshly ground black pepper

Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.

Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper.

Note: I think next time I'll add some shredded chicken to add some meat. It's a great soup, but feels more summer than a cozy winter soup.