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.