White Corn and Rosemary Soup

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!

• Ready In: 1 hr
• Serves: 6
• Yields: 3/4 cup

Ingredients

• 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)

Directions

1. 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.
2. Stir in the corn; cook for 4 minutes, stirring occasionally.
3. Stir in the broth and rosemary; bring to a boil over medium heat.
4. Add the salt and white pepper.
5. Reduce the heat; simmer for 40 minutes (no stirring needed).
6. 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).
7. Reheat. (Not needed if using a hand blender).
8. To serve, garnish with rosemary sprigs.