Total Time
40mins
Prep 15 mins
Cook 25 mins

Ingredients Nutrition

  • 4 medium ears of corn
  • 4 cups reduced-sodium fat-free chicken broth
  • 1 large carrot, peeled,shredded
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • shredded fresh basil (to garnish)
  • freshly-cracked black pepper

Directions

  1. Heat large skillet over medium-high heat.
  2. Add ears of corn and saute, turn frequently until lightly browned.
  3. Remove ears from pan and let cool.
  4. In a 4-quart pan combine broth, carrot, onion and garlic.
  5. Bring to a boil; cover and reduce heat.
  6. Simmer about 10 minutes.
  7. Cut corn-kernels off cobs.
  8. Add to broth and cook for about 10 minutes.
  9. Ladle into bowls or mugs.
  10. Top with shredded basil and cracked black pepper.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a