Prep 10 mins
Cook 50 mins
This is a recipe out of my American Heart Association Low Calorie Cookbook. It is inexpensive, healthy, and insanely delicious! Perfect for a rainy October day in Seattle. Enjoy!
- 1 teaspoon olive oil
- 1 medium yellow onions (the recipe calls for a yellow onion but I used a red one and it just made the soup that much sweeter) or 1 medium red onion, thinly sliced (the recipe calls for a yellow onion but I used a red one and it just made the soup that much sweeter)
- 1 lb no salt added frozen white corn
- 3 cups fat free sodium free chicken broth
- 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon crushed dried rosemary
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper (I used 1/4 teaspoon)
- fresh rosemary (optional)
- In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally.
- Stir in the corn; cook for 4 minutes, stirring occasionally.
- Stir in the broth and rosemary; bring to a boil over medium heat.
- Add the salt and white pepper.
- Reduce the heat; simmer for 40 minutes (no stirring needed).
- Working in batches, process the soup in a blender or food processor until almost smooth. (I just used my hand blender and put it right in the pot).
- Reheat. (Not needed if using a hand blender).
- To serve, garnish with rosemary sprigs.
Delicious and satisfying!
This was so easy and so good. I ate the entire pot myself! It also keeps really well. It just can't get any better, especially paired with a grilled brie sandwich
This soup is so yummy and easy to make! I used yellow onion and the soup was still really sweet, but I think it would be good with red onion too. Very satisfying without being heavy. I added a little black pepper for garnish, but it would have been good either way.