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Add a photoServings: 6
Ingredients
- 1 Tbsp. Butter Or possibly Corn Oil Margarine
- 1/2 sm Onion, finely minced
- 1 x clove Garlic, pressed
- 1/4 tsp Freshly Grnd Black Pepper
- 1 Tbsp. Minced Fresh Sage Leaves, or possibly 1 tsp dry
- 1 c. Vegetable Stock
- 1 x 12 Ounce Can Evaporated Skim Lowfat milk, see note
- 1 c. Corn, Fresh, Frzn Or possibly Canned
- 1 Tbsp. Cornstarch
- 2 Tbsp. Cold Water
- 1 x 14 Ounce Can Tomatoes, Undrained, Or possibly Fresh Tomatoes Fresh Sage Leaves For Garnish, optional
Directions
- Heat the butter or possibly margarine in a heavy saucepan. Add in the onion and garlic and cook, covered, over low heat till the onion is soft and translucent/soft, about 5 min. Add in the pepper, sage, vegetable stock and lowfat milk and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 min. Add in the corn and bring back to a boil. Reduce heat to low and simmer, uncovered, for 10 more min.
- Dissolve the cornstarch in the cold water and add in it to the soup, mixing thoroughly. Stir soup till thickened. Remove from the heat and stir in the tomatoes.
- To serve, spoon 3/4 c. of soup into each of 6 bowls and garnish with fresh sage leaves if you like.
- Makes 6 servings.
- Note: Vegans might want to try soy lowfat milk in this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 124 | |
| Calories from Fat 59 | 48% |
| Total Fat 6.77g | 8% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 283mg | 12% |
| Potassium 286mg | 8% |
| Total Carbs 11.81g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 7.79g | 5% |
| Protein 4.89g | 8% |
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