Creamy Corn Soup
This soup is best when made with sweet white corn.

Servings: 4

• 1 teaspoon corn oil
• 1 small onion, chopped
• 1 small fresh Poblano pepper* or Anaheim (California) chili*, chopped
• 4 garlic cloves, chopped
• 1 teaspoon ground cumin

• 6 ears corn
• 1 3/4 cup canned unsalted chicken broth
• 1 1/2 cups (more or less) 2% milk
• Chopped fresh cilantro

*If you really like things spicy with more heat, use a jalapeno pepper.

Heat oil in heavy large nonstick saucepan over medium-high heat. Add onion, chili, garlic and cumin and sauté until onion and chili are tender, about 10 minutes.

Cut corn kernels from cobs. Add corn to pot. Stir in chicken broth. Cover and simmer over medium-low heat until corn is very tender, about 45 minutes or less Transfer to processor and purée. Add enough milk to thin to desired consistency. Return to pot; stir to heat through (do not boil). Season to taste with salt and pepper. Ladle into bowls; garnish with cilantro and serve.

Per Serving: 172 Calories; 4g Fat (17.6% calories from fat); 1g Saturated Fat; 8g Protein; 32g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 364mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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