The addition of light sour cream makes this a truly creamy but more healthful Cream of Corn Soup.
1 15-ounce can cream style corn
1 15-ounce can whole kernel corn, undrained
1 small onion, minced
1 tablespoon butter
32 ounces low sodium, low fat chicken broth
1 teaspoon dried basil
12 ounces light sour cream
Salt and pepper to taste
Heat butter in a medium saucepan over medium heat. Add onion and saute until tender.
Add remaining ingredients except sour cream. Bring to a boil then reduce heat to medium and simmer 15 minutes.
Reduce heat, stir in sour cream and cook just until heated through.
Recipe makes 6 servings.
Serving size: 12 ounces
Calories: 181; Total Fat: 3g; Saturated Fat: less than 1g; Cholesterol: 5mg; Sodium: 334mg; Carbohydrates: 40g Protein: 5g; Fiber: 4g
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