Ginsberg's creamy corn soup

1 Servings

Ingredients

Quantity Ingredient
1 cup Finely diced onion
¼ cup Veg. broth
3 cups Fresh or frozen corn kernels; or 2, (15 oz) cans corn, drained
2 tablespoons Diced green chilies; (I use a small can)
2 tablespoons Diced red pimiento
2 cups Nonfat milk
Salt & pepper
Cayenne pepper; (optional)
1 tablespoon Cilantro; (optional)

Directions

Here's a delicious soup from "Everyday Cooking with Dr. Dean Ornish" In a large saucepan, combine onion and veg broth. Bring to a simmer, covered, over moderated heat and simmer until onion is softened, about 5 minutes.

Put ½ cup corn in a small bowl with chilies and pimiento. Stir to combine.

Add remaining 2½ cups corn and the milk to the onion. Bring to a boil.

Cover, adjust heat to maintain a simmer, and cook until corn is tender, about 5 minutes. Cool slightly, then puree in blender or food processor until smooth. Return soup to pot. Stir in corn/chile/pimiento mixture.

Reheat gently, season to taste with salt & pepper. Add a pinch of cayenne if desired.

Serves 4

Serving size: 1 cup Calories: 158 Fat 1.65g Cholesterol: 2⅕ mg Carbohydrates: 31⅖ g Protein: 8.3g Sodium: 81⅗ mg (with fresh corn & no salt added)

This is also excellent with some diced cooked potatoes added, (or in a pinch some thawed potatoes O'Brien), which makes a nice corn chowder.

Posted to fatfree digest by Sue Moses <cnsmoses@...> on Sep 18, 1998, converted by MM_Buster v2.0l.

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