Creamy Corn Soup|
Ginsberg's Creamy Corn Soup
1 c Finely diced onion
1/4 c Veg. broth
3 c Fresh or frozen corn
-kernels; or 2, (15 oz) cans
2 tb Diced green chilies; (I use
-a small can)
2 tb Diced red pimiento
2 c Nonfat milk
Salt & pepper
Cayenne pepper; (optional)
1 tb Cilantro; (optional)
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
Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to
Add remaining 2 1/2 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
Serving size: 1 cup Calories: 158 Fat 1.65g Cholesterol:
2.2 mg Carbohydrates: 31.4 g Protein: 8.3g Sodium: 81.6 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
on Sep 18,
1998, converted by MM_Buster v2.0l.