| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Veg09 |
6 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
|
White onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 2 1/2 |
c |
Corn kernels |
| 2 |
|
Red potatoes; peeled and diced |
| 1/2 |
|
Jalapeno pepper; seeded |
|
|
Deveined and chopped |
|
|
(wear gloves to prevent irritation) |
| 3 |
c |
Low-sodium chicken broth |
|
|
Salt; to taste |
|
|
Freshly ground pepper; to taste |
| 1/2 |
|
Red bell pepper; seeded and diced |
| 1 |
tb |
Chopped cilantro |
INSTRUCTIONS
Makes 6 servings
The amount of corn you can scrape from an ear varies considerably--you'll
get between 1/2cup and 1 1/4 cups, depending on its size; feel free to
substitute frozen corn kernels. For a spicier soup, use one jalapeno.
1. In a large nonstick saucepan, combine the oil and onion over medium-high
heat. Cook, stirring occasionally, until translucent and beginning to
brown, about 3 minutes. Add the garlic and stir 15 seconds. Stir in the
corn, potatoes and jalapeflo; cook, stirring, until the corn begins to
soften, about 3 minutes. Add the broth; bring to a boil. Reduce the heat to
low and simmer, covered, until the vegetables can be easily mashed, about
15 minutes.
2. Transfer to a food processor or blender and puree. Season with salt and
pepper to taste. Serve, sprinkled with bell pepper and cilantro.
If you prefer a chunkier soup, puree half of the mixture. Stir it back into
the pat before seasoning with salt and pepper.
Per serving: 125 calories, 3 g total fat, 1 g saturated fat, 3 mg
cholesterol, 61 mg sodium, 24 g total carbohydrate, 3 g dietary fiber, 5 g
protein, 23 mg calcium. POINTS PER SERVING: 2.
Recipe by: Dieting with the Duchess, by Sarah The Duchess of York & WW
Converted by MM_Buster v2.0l.
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