Corn, beans, and squash provide the protein in this creamy vegetarian soup.
Lightly coat a 15x10x1-inch baking pan with cooking spray. Spread the drained whole-kernel corn in the prepared pan. Roast, uncovered, in a 450 degree F oven for about 15 minutes or until corn is browned, stirring occasionally.
In a 4-quart Dutch oven, cook and stir the onion, peppers, and garlic in the hot oil over medium-high heat for 5 minutes or until tender. Stir in beans, potatoes, undrained chili peppers and water. Stir in roasted corn. Bring to boiling, reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally.
Stir in half-and-half, cream-style corn, and zucchini. Cook and stir for 5 minutes more or until heated through (dont boil).