Creamy Corn Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large onion, chopped
• 1 large potato, peeled and diced
• 4 cups skim milk
• 1 bay leaf
• 1/2 teaspoon ground nutmeg
• 1 lb canned corn kernels, drained or 1 lb frozen corn kernels, drained and thawed
• 1 tablespoon cornstarch
• 3 tablespoons cold water
• 4 tablespoons natural low-fat unsweetened yogurt
• salt and pepper
• 3 1/2 ounces lean ham, diced
• 2 tablespoons snipped fresh chives

Recipe

• 1 place the onion and potato in a large saucepan and pour in the milk.
• 2 add the bay leaf, nutmeg, and half the corn.
• 3 bring to a boil, cover, and simmer gently for 15 minutes, until the potato is softened.
• 4 stir the soup occasionally and keep the heat low so that the milk does not burn on the bottom of the pan.
• 5 discard the bay leaf and leave the liquid to cool for 10 minutes.
• 6 transfer to a blender and process briefly.
• 7 alternatively, rub through a strainer.
• 8 pour the smooth liquid into a saucepan.
• 9 blend the cornstarch with the cold water to make a paste and stir it into the soup.
• 10 bring the soup back to a boil, stirring until it thickens, and add the remaining corn.
• 11 heat through for 2-3 minutes until piping hot.
• 12 for a more substantial soup, add 8 ounces flaked crabmeat or peeled, cook shrimp.
• 13 remove from the heat and season with salt and pepper.
• 14 stir in the yogurt.
• 15 ladle the soup into bowls, garnish, and serve.