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'Toasted' Corn Soup

Categories:
low fat, soups/stews

4 medium corn ears
4 cups reduced-sodium defatted chicken bro
1 large carrot; peeled, shredded
1 medium onion; chopped
2 garlic cloves; minced
Shredded fresh basil; to garnish
Freshly-cracked black pepper; to taste

Heat large skillet over medium-high heat. Add ears of corn and sauté; turn frequently until lightly browned. Remove ears from pan and let cool. In a 4-quart pan combine broth, carrot, onion and garlic. Bring to a boil; cover and reduce heat. Simmer about 10 minutes. Cut corn-kernels off cobs. Add to broth and cook for about 10 minutes. Ladle into bowls or mugs. Top with shredded basil and cracked black pepper. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 190; Fat (grams) 4; Percent calories from fat 19; Percent polyunsaturated 5; Percent saturated 4; Percent monounsaturated 10; Cholesterol (milligrams) 3; Sodium (milligrams) 50; Protein (grams) 14; Carbohydrate (grams) 25; Dietary fiber (grams) 4; Fiber (grams) 1.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-06-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 20 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : People with diabetes or those on calorie-controlled diets may count one serving as: 2 meat, 1 vegetable serving. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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