Dr. Dean Ornish's Creamy Corn Soup

Ingredients

Cooking Directions

In a large saucepan, combine onion and vegetable broth. Bring to a simmer, cover over moderate heat and simmer until onion is softened, about 5 minutes.

Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to combine.

Add remaining 2 1/2 cups corn and milk to the onion. Bring to a boil. Cover, adjust heat to maintain a simmer and cook until corn is tender, about 5 minutes.

Cool slightly, then puree in a blender or food processor until smooth. Return soup to pot. Stir in corn, chili, pimiento mixture. Reheat gently; season to taste with salt and pepper. Add a pinch of cayenne pepper if you like more heat. Serve hot, garnishing each portion with cilantro, if desired.

Calories: 158 per serving Fat: 1.65 grams Cholesterol 2.2 mg Carbohydrate: 31.4 g Protein: 8.3 Sodium: 81.6 mg (with fresh corn and no salt added)

Tip: If you have leftovers, reheat the soup the following day with diced cooked potato to make a corn chowder.

c. Everyday Cooking with Dr. Dean Ornish, 2000