Corn Soup

In continuation of the healthy soups, here’s one that is a big hit with the kids, and adults and grandparents! And no one believes anything this delicious could be low fat and healthy. Go ahead and try this.

Corn Soup

2 corn on the cob, or about 1 1/2 cups of corn, cooked with a little salt.
1 cup Water
Salt, to taste
Pepper, to taste
1 tsp Butter. (yes, only one one tsp)

Cook the corn with a little bit of salt and remove the corn from the ears. Or, if using prepacked cooked corn, forget the above step. D-uh.

Put the corn in a blender with the water and blend well. Strain through a very fine strainer. Take the remaining bits of corn which haven’t blended and return to the blender with a little water and blend again. Again pass through the strainer.

Add the strained corn to a saucepan on low-medium heat. Add a little salt, pepper and the butter. Heat through but do not allow to come to a boil.

Serve hot or warm.

Other soups on this blog: Carrot Soup, Mulligatawny Soup and Mushroom Soup.

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