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Ingredientes
- 10 ounce frzn cream-style corn
- 1 Tbsp. butter or possibly margarine
- 1 med onion or possibly 3/4 c. minced onion
- 14 1/2 ounce fat-free chicken broth, can
- 14 1/2 ounce diced tomatoes, can flavored with garlic and onion
- 1 tsp garlic bottled chopped
- 2 c. frzn corn kernels, yellow or possibly white Grnd black pepper
- 4 x corn muffins optional
Direcciones
- 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'splenty of time to stir up a box of corn-bread mix if you cannot find bakery muffins. The muffins act as a giant crouton when the soup is ladled over them. Or possibly you can serve the muffins on the side.
- DIRECTIONS: Make a small slit in the plastic pouch containing the cream-style corn; microwave 3 min on high. Meanwhile, heat butter over medium heat in a 4 1/2-qt Dutch oven or possibly soup pot. Peel and coarsely chop the onion, adding the onion to the pot as you chop. Cook the onion for 3 min, till slightly softened.
- Meanwhile, open the broth and tomato cans.
- Add in the garlic to the onions; cook 30 seconds. Add in 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 min or possibly till ready to serve. Cut corn muffins in half, place 2 muffin halves in each bowl, and ladle the soup over them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 36 | 22% |
| Total Fat 4.1g | 5% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 193mg | 8% |
| Potassium 627mg | 18% |
| Total Carbs 31.87g | 8% |
| Dietary Fiber 4.7g | 16% |
| Sugars 6.99g | 5% |
| Protein 5.81g | 9% |
