How to make it

  • In a large saucepan coated with vegetable cooking spray, heat oil over medium-high heat. Add corn and basil; saute 2 minutes. Add broth, tomato soup, hot sauce, salt and pepper. Bring to a boil; cover. Reduce heat, simmer 20 minutes.
  • Per serving: 140 cals; 3 g protein; 4 g fat; 0 mg chol; 25 carbs; 385 mg sodium; 2 g fiber.
  • Recipe as given above is as published in an old Woman's Day magazine.
  • As I make it: This little workhorse recipe lets me take off in any direction and somehow it still works. I have never made it exactly as written; I always treat it as a starting point if only because of what ingredients I do or don't have on hand. I use plain EVOO, fresh garlic or jarred if necessary, and canned corn when I'm out of frozen or fresh. Dried basil or fresh. Or none. Instead of hot sauce, I may add about chopped green chiles to taste (canned or fresh; if fresh, I saute them with the veggies). We really like about 2 ounces of canned green chiles in this. I don't use canned soups much any more, so next time I plan to try a can of pureed tomatoes. I have no doubt it will be good. I think I'll also use some pureed chipotle en adobe instead of hot sauce.

People Who Like This Dish 3
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes