Just-like-ebbies Corn And Tomato Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Frozen cream-style corn,
1 tbsp: Butter or margarine,
1 medium: Onion, or 3/4 cup chopped onion
14 1/2 ounce: Fat-free chicken broth, can
14 1/2 ounce: Diced tomatoes, can; flavored with garlic and onion
1 tsp: Bottled minced garlic,
2 cup: Frozen corn kernels, yellow or white
Ground black pepper,
4: Corn muffins, optional
Directions:
INTRO: Desperation Dinners, By Beverly Mills, with Alicia Ross Sept/1998
spotlights what Lorene Cook Lambert of Cross Plains, Tenn., did with
Grandmother Ebbies corn and tomato soup. This recipe is so quick, theres
plenty of time to stir up a box of corn-bread mix if you cant find bakery
muffins. The muffins act as a giant crouton when the soup is ladled over
them. Or you can serve the muffins on the side.
DIRECTIONS: Make a small slit in the plastic pouch containing the
cream-style corn; microwave 3 minutes on high. Meanwhile, melt butter over
medium heat in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop
the onion, adding the onion to the pot as you chop. Cook the onion for 3
minutes, until slightly softened.
Meanwhile, open the broth and tomato cans.
Add the garlic to the onions; cook 30 seconds. Add 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 minutes or until ready to serve. Cut corn muffins in half, place 2 muffin
halves in each bowl, and ladle the soup over them.
[per serving (without muffins): 188 calories; 3g fat (14 percent calories
from fat); 8mg cholesterol; 7g protein; 37g carbohydrate; 4g fiber; 563mg
sodium.]
Recipe by: Desparation Dinners
Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 22, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp
spotlights what Lorene Cook Lambert of Cross Plains, Tenn., did with
Grandmother Ebbies corn and tomato soup. This recipe is so quick, theres
plenty of time to stir up a box of corn-bread mix if you cant find bakery
muffins. The muffins act as a giant crouton when the soup is ladled over
them. Or you can serve the muffins on the side.
DIRECTIONS: Make a small slit in the plastic pouch containing the
cream-style corn; microwave 3 minutes on high. Meanwhile, melt butter over
medium heat in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop
the onion, adding the onion to the pot as you chop. Cook the onion for 3
minutes, until slightly softened.
Meanwhile, open the broth and tomato cans.
Add the garlic to the onions; cook 30 seconds. Add 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 minutes or until ready to serve. Cut corn muffins in half, place 2 muffin
halves in each bowl, and ladle the soup over them.
[per serving (without muffins): 188 calories; 3g fat (14 percent calories
from fat); 8mg cholesterol; 7g protein; 37g carbohydrate; 4g fiber; 563mg
sodium.]
Recipe by: Desparation Dinners
Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 22, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp