This diet corn soup recipe is another great way to enjoy the fresh crisp taste of corn during the season.
Corn has always been one of my favorite summer foods.
I love the taste of those crunchy little morsels that burst between my teeth.
What a delicious and sweet way to enjoy the taste of summer.
Served chunky or smooth this meal is sure to be a crowd pleaser.
Since this recipe doesn’t use any dairy it has become a favorite for those who are lactose intolerant, but would still like to enjoy a tasty yet creamy bowl of soup.
It's a great way to reduce calories, yet still maintaining full flavor and body.
Though we only use 1 tablespoon of butter in this meal, it does provide this diet soup with a unique savor.
Sweet, crunchy kernels of corn blended with the mouth-watering taste of butter that offers such a perfect union of flavor. For a fantastic tasting meal, please add the butter.
This meal offers many benefits. It provides lots of vitamins A, protein, daily fiber and is a fantastic addition to any weight loss program.
1 tbsp. olive oil
1 tbsp. butter
1 medium onion, chopped (about 3/4 cup)
3 ears fresh corn, kernels sliced off (about 2 1/2 cups of kernels)
4 small potatoes, peeled and quartered
2 cloves of garlic, minced
2 cups chicken broth
2 cups water
Salt and pepper to taste
For a garnish use chopped green onion
And sprinkles of paprika powder
Over medium heat, add the oil, butter and chopped onions and sauté about 5 minutes or until translucent. Now you can also add the garlic and sauté for another 2-3 minutes.
Time to add the potatoes and corn and sauté for another 5-7 minutes.
Now add all the liquid and bring ingredients to a boil, then reduce heat and simmer for about 15 minutes or until potatoes are completely cooked.
You can check if the potatoes are done by piercing them with a fork. When done, remove the pot from heat.
Spoon out all the chunks of potatoes along with 1/4 of the broth and corn and place in a separate bowl or another pot.
If you have a hand held immersion blender, you can puree these ingredients right in the bowl. Make sure the soup has cooled enough before blending to avoid the possible spatter of burning hot soup on the skin.
If you don't have an immersion blender, then use a regular blender.
Once blended return these ingredients back into the main pot.
Taste the soup and add salt and pepper to taste.
By blending only 1/4 of the soup (with the potatoes) this makes a thicker broth without using any dairy yet still lets you enjoy a crunchy style soup.
For those of you who prefer a totally creamy soup, you must blend all of the soup ingredients until smooth.
This corn soup recipe makes 3-4 servings.
Sprinkle the soup with chopped green onions (or chives) and red paprika powder.
1/3 of this corn soup recipe contains about 259 calories, making this a delicious diet soup and a welcomed addition to any weight loss plan.
If you do not have any chicken broth handy or in the freezer just substitute it for water and add 2 chicken bouillon cubes for flavor.
To make this dish vegetarian friendly substitute the chicken broth with vegetable broth.
I hope you have a chance to try this savory soup before the fall sets in. It makes such a nice light meal for any weight loss menu.
It can be enjoyed with a few crackers, garlic toast, a sandwich or a salad.
Wishing you health and happiness.
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