South African Corn and Tomato Soup
1 cup(s), chopped
2 tsp, divided
2 large, beefsteak, ripe, cored, coarsely chopped
Frozen corn kernels
3 cup(s), or fresh corn kernels from 4 cobs
Canned cream style white corn
Fat free evaporated milk
Canned chicken broth
½ cup(s), fresh, cut into ribbons*
- In a large saucepan over medium-low heat, melt butter. Add onions and 1 teaspoon salt; cook, stirring frequently, until onions are extremely soft, about 10 minutes.
- Stir in tomatoes; cook for 5 minutes more.
- Add both types of corn, milk, broth, remaining teaspoon salt and pepper; simmer for 15 minutes so flavors can combine. Top each serving with basil. Yields about 1 1/4 cups soup and 1 tablespoon basil per serving.