Cream of Corn Soup

POINTS: 2
MAKES: 5 servings, 3/4 to 1 cup each
CRISPY RATING: Good corn flavor

Ingredients

• 1 Onion, diced
• 3 c Corn Kernels
• Salt and Pepper
• 1 c Juice from Canned Corn
• 1 c Chicken / Veggie Stock
• 1/2 c FF Half and Half
• 1 tsp Cornstarch

1. Spray big pot with Pam, cook onions and corn over low heat with the lid on, until onions are soft.

2. Add corn "stock" and chicken stock. (If you're using fresh corn, then use two cups of chicken stock instead.) Boil and simmer for 20 minutes or so.

3. Season with salt and pepper. Puree in a blender and pour through fine seive.

4. Heat and add half-and-half right before serving.

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MY NOTES AND THOUGHTS:

1. I looked far and wide for a good creamed corn soup. Not a corn chowder with extra potatoes and carrots and things - just corn. I found this one and lightened it up and it is really yummy!!

2. The original recipe was double this, so you could easily make more.

Recipe from The Food Network

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