Recipe: Jalapeno Corn Soup with Cilantro

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Categories: Veg09

Yield: 6 servings

      2 ts Olive oil
      1    White onion; chopped
      2    Garlic cloves; minced
  2 1/2 c  Corn kernels
      2    Red potatoes; peeled and
           -- diced
    1/2    Jalapeno pepper; seeded
           Deveined and chopped
           (wear gloves to prevent
           -- irritation)
      3 c  Low-sodium chicken broth
           Salt; to taste
           Freshly ground pepper; to
           -- taste
    1/2    Red bell pepper; seeded and
           -- diced
      1 tb Chopped cilantro

Makes 6 servings

The amount of corn you can scrape from an ear varies considerably--you'll get between 1/2cup and 1 1/4 cups, depending on its size; feel free to substitute frozen corn kernels. For a spicier soup, use one jalapeno.

In a large nonstick saucepan, combine the oil and onion over medium-high heat. Cook, stirring occasionally, until translucent and beginning to brown, about 3 minutes. Add the garlic and stir 15 seconds. Stir in the corn, potatoes and jalapeflo; cook, stirring, until the corn begins to soften, about 3 minutes. Add the broth; bring to a boil. Reduce the heat to low and simmer, covered, until the vegetables can be easily mashed, about 15 minutes.
Transfer to a food processor or blender and puree. Season with salt and pepper to taste. Serve, sprinkled with bell pepper and cilantro.

If you prefer a chunkier soup, puree half of the mixture. Stir it back into the pat before seasoning with salt and pepper.

Per serving: 125 calories, 3 g total fat, 1 g saturated fat, 3 mg cholesterol, 61 mg sodium, 24 g total carbohydrate, 3 g dietary fiber, 5 g protein, 23 mg calcium. POINTS PER SERVING: 2.

Recipe by: Dieting with the Duchess, by Sarah The Duchess of York & WW

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