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creamy-corn-soup recipe

Date: Fri, 18 Sep 1998 16:21:13 -0700
From: Sue Moses (cnsmoses@theriver.com)

Here's a delicious soup from "Everyday Cooking with Dr. Dean Ornish"

The Ginsberg's Creamy Corn Soup

1 cup finely diced onion
1/4 cup Veg. broth
3 cups fresh or frozen corn kernels, or 2 (15 oz) cans corn, drained
2 Tbsp diced green chilies (I use a small can)
2 Tbsp diced red pimiento
2 cups nonfat milk
Salt & pepper
Cayenne pepper (optional)
1 Tbsp cilantro (optional)

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 if desired.

Serves 4

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.

kwlacto lacto