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Recipe: Just-Like-Ebbie's Corn and Tomato Soup
Categories: 2send, Soups, Vegetables, Lowfat
Yield: 4 Servings
10 oz Frozen cream-style corn
1 tb Butter or margarine
1 md Onion; or 3/4 cup chopped
-- onion
14 1/2 oz Fat-free chicken broth; can
14 1/2 oz Diced tomatoes; can;
-- flavored with garlic and
-- onion
1 ts Bottled minced garlic
2 c Frozen corn kernels; yellow
-- or white
Ground black pepper
4 Corn muffins; optional
INTRO: Desperation Dinners, By Beverly Mills, with Alicia Ross Sept/1998 spotlight's what Lorene Cook Lambert of Cross Plains, Tenn., did with Grandmother Ebbie's corn and tomato soup. This recipe is so quick, there's plenty of time to stir up a box of corn-bread mix if you can't find bakery muffins. The muffins act as a giant crouton when the soup is ladled over them. Or you can serve the muffins on the side.
DIRECTIONS: Make a small slit in the plastic pouch containing the cream-style corn; microwave 3 minutes on high. Meanwhile, melt butter over medium heat in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding the onion to the pot as you chop. Cook the onion for 3 minutes, until slightly softened.
Meanwhile, open the broth and tomato cans.
Add the garlic to the onions; cook 30 seconds. Add the chicken broth, tomatoes, corn kernels, cream-style corn and pepper to taste. Raise the heat to high. Bring the soup just to a boil, stirring from time to time, then reduce the heat to medium. Continue to cook, stirring frequently, for 5 minutes or until ready to serve. Cut corn muffins in half, place 2 muffin halves in each bowl, and ladle the soup over them.
[per serving (without muffins): 188 calories; 3g fat (14 percent calories from fat); 8mg cholesterol; 7g protein; 37g carbohydrate; 4g fiber; 563mg sodium.]
Recipe by: Desparation Dinners
Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 22, 1998, converted by MM_Buster v2.0l.
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