Quick Creamy Corn Soup

1. 1

   In a large saucepan, sprayed with non-stick cooking spray, sautee the onion until translucent.

2. 2

   Add one can of drained corn and the milk to the onion.

3. 3

   Bring very slowly to just below a boil, stirring contantly.

4. 4

   Cover, adjust heat to maintain a simmer and cook until corn is tender, about 5 minutes.

5. 5

   Cool slightly, then puree in a blender or food processor until smooth.

6. 6

   Or use a stick blender right in the pot.

7. 7

   Return to heat.

8. 8

   Stir in remaining corn, chiles, and pimiento.

9. 9

   Reheat gently; season to taste with salt and pepper.

10. 10

    Add a pinch of cayenne pepper if you like more heat.

11. 11

    Additions: Add cooked, diced potatoes for corn chowder.

12. 12

    Add a can of rinsed and drained black beans for a bean and corn soup.

No additional tips available.