- 20 minutes
- 15 minutes
- 4 to 6 servings
- Thaw corn. Set one half aside and place the other half, along with the milk, into a blender or food processor until smooth. Set aside.
- Heat the oil in a large stock pot and sauté the onion, bell pepper, zucchini and celery until tender (about 5 minutes). Add the remaining corn and the broth and heat until boiling.
- Lower the heat and add the corn/milk mixture, tomatoes, parsley, salt and dry mustard until heated through. Whisk the flour in the water and gradually add it to the soup until slightly thickened. Add salt and pepper to taste. Garnish with paprika, if desired.