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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This soup is particularly delicious when made with sweet white corn. Serve it as an appetizer or with an avocado and orange salad for a luncheon or a light dinner. Ingredients:
1 teaspoon corn oil |
1 small onion, chopped |
1 small fresh poblano chili* 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 (about) low-fat milk |
chopped fresh cilantro |
Directions:
1. Heat oil in heavy large saucepan over medium-high heat. Add onion, chili, garlic and cumin and sauté until onion and chili are tender, about 10 minutes.
2. 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.
3. Per serving: calories, 200; fat, 5 mg; sodium, 92 mg; cholesterol, 7 mg Nutritional analysis provided by Bon Appétit
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