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6/19/08 2:26 P

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Salsa Corn Soup
JoAnna M. Lund

Corn might be the sweetest veggie there is, which is why it's a wonderful contrast to the spicy flavor of your favorite salsa! It's also fiber rich and creamy, too.
Serves 4 (1 1/3 cups)

1/2 cup chopped onion
1 (14-ounce) can lower-sodium fat-free chicken broth
2 tablespoons water
1 1/2 cups chunky salsa (mild, medium, or hot)
2 cups frozen whole-kernel corn
1 tablespoon SPLENDA Granular
1 (2-ounce) jar chopped pimiento, drained
1 (8-ounce) package fat-free cream cheese
1/4 cup no-fat sour cream
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes

In a large saucepan sprayed with butter-flavored cooking spray, sauté onion for 5 minutes or until tender. Stir in chicken broth, water, salsa, corn, SPLENDA, and pimiento. Bring mixture to a boil. Remove from heat. In a medium bowl, stir cream cheese with a sturdy spoon until soft. Add 1/3 cup hot soup mixture to cream cheese. Mix well to combine. Stir cream cheese mixture into remaining soup, stirring until well blended. Continue cooking over medium-low heat until mixture is heated through, but not boiling, stirring often. When serving, top each bowl with 1 tablespoon sour cream and 1/2 tablespoon chopped parsley.

Each serving equals:
HE: 1 Bread, 1 Protein, 1 Vegetable, 1/4 Slider, 5 Optional Calories
213 Calories, 1 gm Fat, 16 gm Protein, 35 gm Carbohydrate, 974 mg Sodium, 191 mg Calcium, 5 gm Fiber
DIABETIC EXCHANGES: 1 1/2 Starch/Carbohydrate, 1 Meat, 1 Vegetable

From Cooking Healthy with Splenda, p. 45

Carol @ Pinecroft

 current weight: 238.0 
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