Quick Cream of Corn Soup

Name: Quick Cream of Corn Soup Recipe
Yield: 6
Ingredients: 2 tablespoons butter $; 1/4 cup chopped onion $; 1/4 cup chopped celery $; 1 jalape�o pepper seeded and minced; 2 tablespoons all-purpose flour; 3 cups 2% reduced-fat milk $; 1 1/2 cups fresh or frozen corn kernels (about 3 ears) $; 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme; 1/4 teaspoon ground red pepper; 1/8 teaspoon salt $; 1 (14 3/4-ounce) can cream-style corn $

Number of Servings: 6

Ingredients

2 tablespoons butter $1/4 cup chopped onion $1/4 cup chopped celery $1 jalape�o pepper, seeded and minced2 tablespoons all-purpose flour3 cups 2% reduced-fat milk $1 1/2 cups fresh or frozen corn kernels (about 3 ears) $1 teaspoon chopped fresh or 1/4 teaspoon dried thyme1/4 teaspoon ground red pepper1/8 teaspoon salt $1 (14 3/4-ounce) can cream-style corn $

Directions

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalape�o; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

Serving Size:�Makes 6 1-cup servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 171.5
Total Fat: 5.8 g
Cholesterol: 16.5 mg
Sodium: 136.2 mg
Total Carbs: 25.2 g
Dietary Fiber: 2.2 g
Protein: 6.8 g

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