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Name: Just-Like-Ebbies Corn and Tomato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 10 oz Frozen cream-style corn; 1 tb Butter or margarine; 1 md Onion; or 3/4 cup chopped; 14 1/2 oz Fat-free chicken broth; can; 14 1/2 oz Diced tomatoes; can;; 1 ts Bottled minced garlic; 2 c Frozen corn kernels; yellow; Black Pepper ground; 4 Corn muffins; optional

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INGREDIENTS

10 oz Frozen cream-style corn
1 tb Butter or margarine
1 md Onion; or 3/4 cup chopped
14 1/2 oz Fat-free chicken broth; can
14 1/2 oz Diced tomatoes; can;
1 ts Bottled minced garlic
2 c Frozen corn kernels; yellow
Black Pepper ; ground
4 Corn muffins; optional

Servings

INSTRUCTIONS

INTRO: Desperation Dinners, By Beverly Mills, with Alicia Ross Sept/1998 spotlights what Lorene Cook Lambert of Cross Plains, Tenn., did with Grandmother Ebbies corn and tomato soup. This recipe is so quick, theres plenty of time to stir up a box of corn-bread mix if you cant find bakery muffins. The muffins act as a giant crouton when the soup is ladled over them. Or you can serve the muffins on the side. DIRECTIONS: Make a small slit in the plastic pouch containing the cream-style corn; microwave 3 minutes on high. Meanwhile, melt butter over medium heat in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding the onion to the pot as you chop. Cook the onion for 3 minutes, until slightly softened. Meanwhile, open the broth and tomato cans. Add the garlic to the onions; cook 30 seconds. Add the chicken broth, tomatoes, corn kernels, cream-style corn and pepper to taste. Raise the heat to high. Bring the soup just to a boil, stirring from time to time, then reduce the heat to medium. Continue to cook, stirring frequently, for 5 minutes or until ready to serve. Cut corn muffins in half, place 2 muffin halves in each bowl, and ladle the soup over them. [per serving (without muffins): 188 calories; 3g fat (14 percent calories from fat); 8mg cholesterol; 7g protein; 37g carbohydrate; 4g fiber; 563mg sodium.] Recipe by: Desparation Dinners Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 22, 1998, converted by MM_Buster v2.0l.

NOTES

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Just-Like-Ebbies Corn and Tomato Soup

10 oz Frozen cream-style corn
1 tb Butter or margarine
1 md Onion; or 3/4 cup chopped
14 1/2 oz Fat-free chicken broth; can
14 1/2 oz Diced tomatoes; can;
1 ts Bottled minced garlic
2 c Frozen corn kernels; yellow
 Black Pepper ground
4 Corn muffins; optional

INTRO: Desperation Dinners, By Beverly Mills, with Alicia Ross Sept/1998  spotlights what Lorene Cook Lambert of Cross Plains, Tenn., did with  Grandmother Ebbies corn and tomato soup. This recipe is so quick, theres  plenty of time to stir up a box of corn-bread mix if you cant find bakery  muffins. The muffins act as a giant crouton when the soup is ladled over  them. Or you can serve the muffins on the side.    DIRECTIONS: Make a small slit in the plastic pouch containing the  cream-style corn; microwave 3 minutes on high. Meanwhile, melt butter over  medium heat in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop  the onion, adding the onion to the pot as you chop. Cook the onion for 3  minutes, until slightly softened.    Meanwhile, open the broth and tomato cans.    Add the garlic to the onions; cook 30 seconds. Add the chicken broth,  tomatoes, corn kernels, cream-style corn and pepper to taste. Raise the  heat to high. Bring the soup just to a boil, stirring from time to time,  then reduce the heat to medium. Continue to cook, stirring frequently, for  5 minutes or until ready to serve. Cut corn muffins in half, place 2 muffin  halves in each bowl, and ladle the soup over them.    [per serving (without muffins): 188 calories; 3g fat (14 percent calories  from fat); 8mg cholesterol; 7g protein; 37g carbohydrate; 4g fiber; 563mg  sodium.]    Recipe by: Desparation Dinners    Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 22, 1998, converted  by MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (284g)
Recipe Makes: 4 Servings

Calories: 51
Calories from Fat: 51 (100%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1.3g
Cholesterol 6.2mg		2 %
Sodium 2.1mg		0 %
Potassium 5.7mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 0.1g		0 %
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Calories per serving: 51

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