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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 medium ears of corn |
4 cups reduced-sodium fat-free chicken broth |
1 large carrot, peeled,shredded |
1 medium onion, chopped |
2 cloves garlic, minced |
shredded fresh basil (to garnish) |
freshly-cracked black pepper |
Directions:
1. Heat large skillet over medium-high heat.
2. Add ears of corn and saute, turn frequently until lightly browned.
3. Remove ears from pan and let cool.
4. In a 4-quart pan combine broth, carrot, onion and garlic.
5. Bring to a boil; cover and reduce heat.
6. Simmer about 10 minutes.
7. Cut corn-kernels off cobs.
8. Add to broth and cook for about 10 minutes.
9. Ladle into bowls or mugs.
10. Top with shredded basil and cracked black pepper.
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