Quick Cream of Corn Soup

By cindyandmojo

Frozen vegetables are picked and processed so quickly they often retain more nutrients than fresh ones. Many
frozen vegetables are easily transformed into a satisfying soup.

Ingredients

• 1 tablespoon(s) butter or margarine
• 1 medium onion, chopped
• 1 package(s) (10 ounces) frozen whole-kernel corn
• 1 can(s) (14 1/2 ounces) chicken broth
• 1/8 teaspoon(s) salt
• 1/4 teaspoon(s) dried thyme
• 1/8 teaspoon(s) ground black pepper
• 1 pinch(s) ground nutmeg
• 1 pinch(s) ground black pepper
• 1 pinch(s) ground red pepper (optional)
• 1.5 cup(s) milk
• 2 teaspoon(s) fresh lemon juice
• 3/4 teaspoon(s) chili powder (optional)

Details

Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from delish.com

Preparation

Step 1

In 3-quart saucepan, melt butter over medium heat; add onion and cook, stirring frequently, until tender, about 5 minutes. Add frozen corn, thyme, salt, pepper, nutmeg, and ground red pepper and/or chili powder, if using. Wait 30 seconds before adding broth. Heat to boiling over high head. Reduce heat and simmer 10 minutes.

Spoon half of mixture into blender; cover, with center part of cover removed to let steam escape, and
puree until smooth. Pour into bowl. Repeat with remaining mixture.

Return puree to saucepan; stir in milk. Heat through, stirring often (do not boil). Remove from
heat and stir in lemon juice. Makes about 3 3⁄4 cups or 4 first-course servings.

Nutritional information is based on one serving.