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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Quick, easy and good for you. I started with Dr. Dean Ornish's Creamy Corn Soup, and simpled it up a bit. Ingredients:
1 cup onion, finely diced |
2 (15 ounce) cans corn kernels, drained |
1 (4 1/2 ounce) can green chilies, diced |
2 tablespoons pimiento, diced |
2 cups nonfat milk |
salt and pepper, to taste |
cayenne pepper (optional) |
Directions:
1. In a large saucepan, sprayed with non-stick cooking spray, sautee the onion until translucent. Add one can of drained corn and the milk to the onion. Bring very slowly to just below a boil, stirring contantly. Cover, adjust heat to maintain a simmer and cook until corn is tender, about 5 minutes.
2. Cool slightly, then puree in a blender or food processor until smooth. Or use a stick blender right in the pot. Return to heat. Stir in remaining corn, chiles, and pimiento. Reheat gently; season to taste with salt and pepper. Add a pinch of cayenne pepper if you like more heat.
3. Additions: Add cooked, diced potatoes for corn chowder.
4. Add a can of rinsed and drained black beans for a bean and corn soup.
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