| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Finely diced onion |
| 1/4 |
c |
Veg. broth |
| 3 |
c |
Fresh or frozen corn kernels; or 2, (15 oz) cans corn, drained |
| 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) |
INSTRUCTIONS
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
minutes.
Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to
combine.
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.
Posted to fatfree digest by Sue Moses <cnsmoses@theriver.com> on Sep 18,
1998, converted by MM_Buster v2.0l.
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