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White Corn and Rosemary Soup

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“This is a recipe out of my American Heart Association Low Calorie Cookbook. It is inexpensive, healthy, and insanely delicious! Perfect for a rainy October day in Seattle. Enjoy!”
READY IN:
1hr
SERVES:
6
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

  • 1 teaspoon olive oil
  • 1 medium yellow onions (the recipe calls for a yellow onion but I used a red one and it just made the soup that much sweeter) or 1 medium red onion, thinly sliced (the recipe calls for a yellow onion but I used a red one and it just made the soup that much sweeter)
  • 1 lb no salt added frozen white corn
  • 3 cups fat free sodium free chicken broth
  • 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon crushed dried rosemary
  • 14 teaspoon salt
  • 18 teaspoon white pepper (I used 1/4 teaspoon)
  • fresh rosemary (optional)

Directions

  1. In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally.
  2. Stir in the corn; cook for 4 minutes, stirring occasionally.
  3. Stir in the broth and rosemary; bring to a boil over medium heat.
  4. Add the salt and white pepper.
  5. Reduce the heat; simmer for 40 minutes (no stirring needed).
  6. Working in batches, process the soup in a blender or food processor until almost smooth. (I just used my hand blender and put it right in the pot).
  7. Reheat. (Not needed if using a hand blender).
  8. To serve, garnish with rosemary sprigs.

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