Low Fat Creamy Corn Soup
Indulge in the wholesome goodness of this Low Fat Creamy Corn Soup, a delightful blend of simple ingredients and rich flavors without the guilt. This light yet hearty soup features the natural sweetness of fresh corn kernels (or frozen for convenience), perfectly complemented by aromatic sautéed garlic and onion, a hint of cumin, and creamy low-fat milk. The soup achieves its velvety texture with a cornstarch mixture, ensuring a satisfying thickness while staying health-conscious. Ready in under an hour, this recipe is both quick and easy to prepare, making it perfect for busy weeknights. Garnished with fragrant cilantro and served with zesty lime wedges, this dish is a vibrant, nutritious option that’s sure to please your palate. Whether you’re looking for a comforting lunch or a light dinner, this low-fat corn soup is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 4 cups fresh corn kernels (or frozen, thawed)
- 4 cups low sodium vegetable broth
- 1 cup low fat milk
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh cilantro
- 4 for serving lime wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion and minced garlic, and sauté for about 5 minutes or until the onion becomes translucent and fragrant.
Stir in the corn kernels, and cook for another 5 minutes, stirring occasionally to ensure even cooking.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes until the corn is tender.
In a small bowl, whisk together the low fat milk, cornstarch, and water until smooth.
Gradually stir the milk mixture into the soup, and continue to simmer for 5 more minutes. The soup should thicken slightly as it cooks.
Stir in the ground cumin, salt, and ground black pepper. Adjust seasoning to taste.
Using an immersion blender, carefully puree the soup in the pot until smooth and creamy. Alternatively, blend the soup in batches in a stand blender, then return to the pot.
Ladle the creamy corn soup into bowls and garnish with chopped fresh cilantro.
Serve with lime wedges on the side for a refreshing citrus touch.
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 71.2 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 420 mg | 32% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3598 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
