Ginsbergs Creamy Corn Soup

Heres a delicious soup from "Everyday Cooking with Dr. Dean Ornish" In a large saucepan, combine onion and veg broth. Bring to a simmer, covered, over moderated heat and simmer until onion is softened, about 5 minutes. Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to combine. Add remaining 2 1/2 cups corn and the milk to the onion. Bring to a boil. Cover, adjust heat to maintain a simmer, and cook until corn is tender, about 5 minutes. Cool slightly, then puree in blender or food processor until smooth. Return soup to pot. Stir in corn/chile/pimiento mixture. Reheat gently, season to taste with salt & pepper. Add a pinch of cayenne if desired. Serves 4 Serving size: 1 cup Calories: 158 Fat 1.65g Cholesterol: 2.2 mg Carbohydrates: 31.4 g Protein: 8.3g Sodium: 81.6 mg (with fresh corn & no salt added) This is also excellent with some diced cooked potatoes added, (or in a pinch some thawed potatoes OBrien), which makes a nice corn chowder. Posted to fatfree digest by Sue Moses <cnsmoses@theriver.com> on Sep 18, 1998,