Just-like-ebbie’s Corn And Tomato Soup

Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God's Providence is always executed in the ';wisest manner' possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God.

Don Fortner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Meats	Dutch	2send, Lowfat, Soups, Vegetables	4	Servings

INGREDIENTS

10	oz	Frozen cream-style corn
1	T	Butter or margarine
1		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	t	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.

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 671 Calories From Fat: 88 Total Fat: 10.1g Cholesterol: 15.2mg Sodium: 1011.7mg Potassium: 827.3mg Carbohydrates: 130.1g Fiber: 9.5g Sugar: 15.1g Protein: 18.7g