Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/4 Cup oil
1 Onion	Peeled, washed, and chopped
6 Cups whole kernel corn
5 Cups low sodium chicken broth
1 Cup evaporated low fat milk
1 teaspoon salt
1/4 teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in a large pot, add the onion, and cook for 5 minutes or until onion is soft and translucent.
2	Add the corn, stir until coated.
3	Stir the broth and cook, for about 10 minutes.
4	Put into a blender and blend until smooth.
5	Return to pot, stir in milk and add salt and pepper.
6	Reheat without boiling.  Serve hot.	Cook until internal temperature reaches 135°F.