Mmmm... Corn

Okay, I'm posting a recipe. I don't know if this is even allowed since it isn't my recipe but if I'm giving Cooking Light the credit is it okay? If it isn't, then let someone from their site know that this recipe isn't on their site and if they want you to love them as much as I do then they will correct this oversight immediately! And then I'll totally remove it if I need to. It's from their recipe book The Lazy Gourmet published in 1997, the year we were married and was a wedding gift from Brian's parents - do you think that was a clue that she was more than a little worried that her baby might not eat as well with a Yankee chick cooking for him? hmmm... Don't answer that!

Spicy Tomato-Corn Chowder

Prep: 5 minutes Cook: 25 minutes

Vegetable cooking spray
2 teaspoons roasted garlic-flavored vegetable oil (which I've never been able to find and regular vegetable oil works just fine)
1 (10-ounce) package frozen whole-kernel corn, thawed (fresh corn works too since that is what Pioneer Woman is talking about today)
1 1/2 teaspoons dried basil
1 (14.5 ounce) can no-salt-added chicken broth
1 (10 3/4 ounce) can reduced-fat, reduced-sodium tomato soup
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Nonfat sour cream (optional) (but totally recommended by me because I'm a sour-cream freak)

1. Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot. Add corn and basil; saute 2 minutes. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Top each serving with sour cream, if desired.
Yield: 4 (1 cup) servings.



Your welcome!