Corn Soup
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. |
Posted in Soup Recipes
