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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is from the Super Cookery Lowfat & Salads cookbooks. Ingredients:
1 large onion, chopped |
1 large potato, peeled and diced |
4 cups skim milk |
1 bay leaf |
1/2 teaspoon ground nutmeg |
1 lb canned corn kernels, drained or 1 lb frozen corn kernels, drained and thawed |
1 tablespoon cornstarch |
3 tablespoons cold water |
4 tablespoons natural low-fat unsweetened yogurt |
salt and pepper |
3 1/2 ounces lean ham, diced |
2 tablespoons snipped fresh chives |
Directions:
1. Place the onion and potato in a large saucepan and pour in the milk.
2. Add the bay leaf, nutmeg, and half the corn.
3. Bring to a boil, cover, and simmer gently for 15 minutes, until the potato is softened.
4. Stir the soup occasionally and keep the heat low so that the milk does not burn on the bottom of the pan.
5. Discard the bay leaf and leave the liquid to cool for 10 minutes.
6. Transfer to a blender and process briefly.
7. Alternatively, rub through a strainer.
8. Pour the smooth liquid into a saucepan.
9. Blend the cornstarch with the cold water to make a paste and stir it into the soup.
10. Bring the soup back to a boil, stirring until it thickens, and add the remaining corn.
11. Heat through for 2-3 minutes until piping hot.
12. For a more substantial soup, add 8 ounces flaked white crabmeat or peeled, cook shrimp.
13. Remove from the heat and season with salt and pepper.
14. Stir in the yogurt.
15. Ladle the soup into bowls, garnish, and serve.
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