BROWSE THE COLGIN COOKBOOK

CORN SOUP

Serve with fresh fruit salad and garlic bread

Time to Prepare: 1 Hour
Number of Servings: 6
Calories Per Serving: 121

Nutritional Information:
Fat Grams: 3
Sodium Milligrams: 340
Cholesterol Milligrams: 0

Ingredients:
4 cups frozen corn
2 cups chopped tomatoes
½ cup chopped onions
4 cups water
½ cup chicken broth
1 teaspoon garlic powder
1 tablespoon chopped jalapeno
1 teaspoon thyme
1 teaspoon basil
½ teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
½ cup chopped green onions

Instructions:
Wash all vegetables. Coat a dutch oven with cooking spray, over medium heat, add the onions and saute until tender,stirring constantly. Add corn,water and bouillon; bring to boil. Cover and simmer for 5 minutes. Stir in jalapeno, spices, smoke, salt and pepper. In a electric blender add half of the corn; process until smooth. Repeat with remaining corn mixture.Chill over night. The next day pour into soup bowls top with chopped tomatoes and green onions.

Utensils:
dutch oven
electric blender