| Ingredients: | 
|
| |
 |
|
|
2
teaspoons vegetable oil |
|
1
(10 oz.) package frozen whole-kernel corn, thawed |
|
1
1/2 teaspoons dried basil |
|
1 (14 1/2
oz.) can low-sodium chicken broth |
|
1
(10 3/4 oz.) can low sodium tomato soup |
|
|
|
salt
and pepper, to taste (optional*) |
|
Nonfat sour
cream (optional*)
|
| * | Salt
and sour cream not calculated in Nutrition Facts label.
|
| Directions: |
| |
| 1. | Spray
a large saucepan with cooking spray then heat the oil over medium-high heat. |
| 2. |
Add corn
and basil and sauté for 2 minutes. |
| 3. |
Stir in
chicken broth, tomato soup, hot sauce. Add salt and pepper to taste. |
| 4. |
Bring to
a boil then reduce heat to medium-low and simmer for 20 minutes. |
| 5. |
Serve with
an optional dollop of sour cream. |
