Corn Soup with Pico de Gallo Recipe

Ingredients

• 3 corn tortillas (6 inches), cut into 1-inch strips
• 4 medium ears sweet corn, husks removed
• 1/2 teaspoon canola oil
• 1/2 teaspoon each salt, pepper and paprika
• 1 medium red onion, chopped
• 1 bacon strip, chopped
• 6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups reduced-sodium chicken broth
• 1 cup fat-free milk
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 cup minced fresh cilantro
• 1/4 cup lime juice
• PICO DE GALLO:
• 2 plum tomatoes, chopped
• 1 medium ripe avocado, peeled and chopped
• 1 small serrano pepper, seeded and chopped
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until crisp.
• Coat grill rack with cooking spray before starting the grill. Rub corn with oil; sprinkle with seasonings. Grill, covered, over medium heat for 10-12 minutes or until tender, turning frequently. Cool slightly; cut corn from cobs and set aside.
• In a large saucepan, saute onion and bacon for 5 minutes; add garlic, cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn, milk, chilies, cumin and oregano; heat through. Remove from heat; stir in cilantro and lime juice.
• Combine pico de gallo ingredients. Serve with soup and tortilla strips. Yield: 6 servings.

Corn Soup with Pico de Gallo published in Healthy Cooking August/September 2008, p35