| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Dutch | 2send, Soups, Vegetables, Lowfat | 4 | Servings |
INGREDIENTS
| 10 | oz | Frozen cream-style corn |
| 1 | tb | Butter or margarine |
| 1 | md | Onion; or 3/4 cup chopped onion |
| 14 1/2 | oz | Fat-free chicken broth; can |
| 14 1/2 | oz | Diced tomatoes; can; flavored with garlic and onion |
| 1 | ts | Bottled minced garlic |
| 2 | c | Frozen corn kernels; yellow or white |
| Ground black pepper | ||
| 4 | Corn muffins; optional |
INSTRUCTIONS
INTRO: Desperation Dinners, By Beverly Mills, with Alicia Ross Sept/1998 spotlight's what Lorene Cook Lambert of Cross Plains, Tenn., did with Grandmother Ebbie's corn and tomato soup. This recipe is so quick, there's plenty of time to stir up a box of corn-bread mix if you can't find bakery muffins. The muffins act as a giant crouton when the soup is ladled over them. Or you can serve the muffins on the side. DIRECTIONS: Make a small slit in the plastic pouch containing the cream-style corn; microwave 3 minutes on high. Meanwhile, melt butter over medium heat in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding the onion to the pot as you chop. Cook the onion for 3 minutes, until slightly softened. Meanwhile, open the broth and tomato cans. Add the garlic to the onions; cook 30 seconds. Add the chicken broth, tomatoes, corn kernels, cream-style corn and pepper to taste. Raise the heat to high. Bring the soup just to a boil, stirring from time to time, then reduce the heat to medium. Continue to cook, stirring frequently, for 5 minutes or until ready to serve. Cut corn muffins in half, place 2 muffin halves in each bowl, and ladle the soup over them. [per serving (without muffins): 188 calories; 3g fat (14 percent calories from fat); 8mg cholesterol; 7g protein; 37g carbohydrate; 4g fiber; 563mg sodium.] Recipe by: Desparation Dinners Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 22, 1998, converted by MM_Buster v2.0l.
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