I love a good soup, not only is this soup delicious, it comes together quickly. With some crusty bread it makes an easy meal. If you are a vegetarian you could use veggie stock instead of chicken and leave off the sprinkling of bacon. Enjoy.
1 medium onion, chopped
½ chopped green pepper (could also used canned mild green chilies)
1 TBSP canola oil
3 cups frozen corn
1 can (14 ou) fat-free chicken broth (or veggie broth)
1 cup cubed, peeled potato
2 TBSP flour
½ tsp. coarse salt
¼ tsp. black pepper
1½ cups 1% milk (I used skim)
1 cup reduced-fat shredded white cheddar cheese
2 slices cooked bacon, crumbled (optional)
2 TBSP chopped parsley for garnish (optional)
In a large saucepan, cook onion and pepper in hot canola oil until onion is softened. Stir in corn, broth and potato. Bring to a boil; reduce heat to low. Simmer, covered, 10-15 minutes or until vegetables are tender, stir occasionally. In a small bowl, combine flour, salt and pepper. Stir milk into flour mixture; add to corn mixture in pan. Cook and stir until slightly thickened and bubbly. Cook and stir one minute. Stir in cheese, heat until melted and smooth. Top each serving with bacon and parsley.
Per serving: 231 calories. Prep time: 15 minutes Cooking time: about 20 minutes.
Recipe courtesy of The Milwaukee Journal Sentinel
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