“Quick, easy and good for you. I started with Dr. Dean Ornish's Creamy Corn Soup, and simpled it up a bit.”
READY IN:
30mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, sprayed with non-stick cooking spray, sautee the onion until translucent. Add one can of drained corn and the milk to the onion. Bring very slowly to just below a boil, stirring contantly. Cover, adjust heat to maintain a simmer and cook until corn is tender, about 5 minutes.
  2. Cool slightly, then puree in a blender or food processor until smooth. Or use a stick blender right in the pot. Return to heat. Stir in remaining corn, chiles, and pimiento. Reheat gently; season to taste with salt and pepper. Add a pinch of cayenne pepper if you like more heat.
  3. Additions: Add cooked, diced potatoes for corn chowder.
  4. Add a can of rinsed and drained black beans for a bean and corn soup.

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