Creamy corn & fresh mint soup
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
If you’d like to make this soup a main course, garnish each portion with ½ cup chopped peeled cooked shrimp.
Ingredients
Uncooked onion
1 large, chopped
Celery
1 rib(s), medium, thinly sliced
Garlic
2 clove(s), finely chopped
Water
1 Tbsp
Cooked frozen corn kernels
10 oz
Reduced sodium chicken broth
4 cup(s)
Half and half cream
4 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Fresh mint leaves
⅓ cup(s), plus extra for garnish
Instructions
1
Mix onion, celery, garlic, and water in large microwavable bowl. Cover with plastic wrap (or other microwave-safe cover) and vent one corner. Microwave on High until vegetables soften, about 5 minutes. Add corn and broth. Microwave, covered, on High until corn is tender and soup is beginning to boil, about 5 minutes longer. Stir in half-and-half, salt, pepper, and ⅓ cup whole mint leaves. (Alternatively, you can cook the soup in a medium saucepan on the stove.)
2
Puree soup, in batches, in blender. Serve sprinkled with sliced or whole small mint leaves.
3
Serving size: about 1 ¼ cups
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