Quick Creamy Corn Soup

Quick, easy and good for you. I started with Dr. Dean Ornish's Creamy Corn Soup, and simpled it up a bit.

• Ready In: 30 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  cup onion, finely diced
• 2 (15 ounce) cans corn kernels, drained
• 1 (4 1/2ounce) can green chilies, diced
• 2  tablespoons pimiento, diced
• 2  cups nonfat milk
•  salt and pepper, to taste
•  cayenne pepper (optional)

Directions

1. In a large saucepan, sprayed with non-stick cooking spray, sautee the onion until translucent. Add one can of drained corn and the milk to the onion. Bring very slowly to just below a boil, stirring contantly. Cover, adjust heat to maintain a simmer and cook until corn is tender, about 5 minutes.
2. Cool slightly, then puree in a blender or food processor until smooth. Or use a stick blender right in the pot. Return to heat. Stir in remaining corn, chiles, and pimiento. Reheat gently; season to taste with salt and pepper. Add a pinch of cayenne pepper if you like more heat.
3. Additions: Add cooked, diced potatoes for corn chowder.
4. Add a can of rinsed and drained black beans for a bean and corn soup.