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K.c. Masterpiece Sauce
Serving Size: 4 ServingsIngredients:
10 oz Frozen cream-style corn
1 tb Butter or margarine
1 md Onion; or 3/4 cup chopped
-onion
14 1/2 oz Fat-free chicken broth; can
14 1/2 oz Diced tomatoes; can;
-flavored with garlic and
-onion
1 ts Bottled minced garlic
2 c Frozen corn kernels; yellow
-or white
Ground black pepper
4 Corn muffins; optional
INTRO: Desperation Dinners, By Beverly Mills, with Alicia Ross Sept/1998
spotlight's what Lorene Cook Lambert of Cross Plains, Tenn., did with
Grandmother Ebbie's corn and tomato soup. This recipe is so quick, there's
plenty of time to stir up a box of corn-bread mix if you can't 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.]