Corn Soup Recipe

Ingredients

 1 cup finely diced onion

1/4 cup vegetable broth

3 cups fresh or frozen corn kernels, or 2 15 ounce cans corn, drained

2 tablespoons diced green chilies

2 Tbsp diced red pimiento

2 cups nonfat milk

salt and pepper

 cayenne pepper, optional

1 tablespoon cilantro, optional

Directions

 In a large saucepan, combine onion and vegetable broth. Bring to a simmer, covered, over moderated 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 the 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 blender or food processor until smooth. Return soup to pot. Stir in corn/chile/pimiento mixture. Reheat gently, season to taste with salt and pepper. Add a pinch of cayenne if desired.