Creamed Corn Soup

Creamed Corn Soup
Garnish bowls of soup generously with finely chopped cilantro or parsley.

4 entrée servings
31⁄2 cups vegetable broth
1⁄2 cup chopped onion
1 medium Idaho potato, peeled, cubed
2 cloves garlic, minced
1⁄2 teaspoon ground coriander
1 can (151⁄2 ounces) whole kernel corn, drained
2 medium tomatoes, chopped
1 cup reduced-fat milk
2 tablespoons cornstarch
Salt and cayenne pepper, to taste
Paprika, as garnish



1. Combine broth, onion, potato, garlic, and coriander in slow cooker;
cover and cook on high 4 hours. Process soup in food processor or blender
until almost smooth; return to slow cooker. Add corn and tomatoes; cover
and cook on high 30 minutes. Stir in combined milk and cornstarch, stir-
ring 2 to 3 minutes. Season to taste with salt and pepper; sprinkle each
bowl of soup with paprika.
Variation
Latin-American Corn and Avocado Soup—Make soup as above, omitting
tomatoes and adding 1⁄2 teaspoon crushed saffron with the broth. Beat 2
eggs with 4 ounces reduced-fat cream cheese and 2 tablespoons chili sauce.
Whisk into puréed soup. Garnish each bowl of soup with avocado slices.