Friday, December 21, 2012
Mexican Corn Soup
This is a cream style soup and made that way by pureeing corn and chicken broth. The original recipe called for 2 cups of skim milk but I used a cup of that and a cup of heavy cream. I know it added a few more calories but the texture was just right.
Recipe Source: Adapted from BH&G Low Calorie recipes
From start to finish this soup came together in 20 minutes! Not too shabby!
With Christmas now just 4 days away, I will be spending the weekend making cookies, pasta sauce and homemade raviolis. Looking forward to the good food and the family coming home!!!