JUST LIKE EBBIE'S CORN AND TOMATO SOUP
"This recipe is quick, but there's plenty of time to stir up a box of cornbread mix if you can't find prepared muffins. The muffins act as a giant crouton when the soup is ladled over them. Or you can just serve the muffins on the side."
1 (10 oz.) package frozen cream-style corn (for microwave)
1 tablespoon butter or margarine
1 medium onion (for 3/4 cup chopped)
1 teaspoon bottled minced garlic
1 (14 1/2 oz.) can fat-free chicken broth
1 (14 1/2 oz.) can diced tomatoes flavored with garlic and onion
2 cups frozen yellow or white corn kernels
Ground black pepper (to taste)
4 corn muffins (optional, for serving)
Make a small slit in the plastic corn pouch and microwave it 3 minutes on high.
Meanwhile, melt the butter over medium heat in a 4 1/2-quart Dutch oven or soup pot. Cook the onion for 3 minutes until slightly softened.
Add the garlic and cook 30 seconds.
Add the chicken broth, tomatoes, corn kernels and cream-style corn. Raise the heat to high. Bring the soup just to a boil, stirring from time to time, and then reduce the heat to medium. Continue to cook, stirring frequently, for 5 minutes or until ready to serve.
If corn muffins are desired, cut them in half, place 2 muffin halves in each bowl, and ladle the soup over them.
Makes 4 servings
Source: Minneapolis Star and Tribune, September, 1998 |