RECIPES FROM OESOPHAGEAL PATIENTS

Herbed Cream of Corn Soup

Can be prepared in 45 minutes..

• 4 cups cooked fresh corn kernels or two 10 ounce packages frozen thawed--fresh corn is far better. Cut kernels off the cob, gently scrape cob to get milk add a small bit of water to cook kernels.
• 1 cup chicken broth
• 2 Tablespoons finely chopped white part of scallion or sweet onion
• 1/2 teaspoon dried thyme
• 1 cup regular milk
• 2 tablespoons minced fresh parsley leaves or 1 dried.
• salt and pepper to suit

In a blender combine all ingredients. Bring just to simmer for two or three minutes.

Note: If bits of corn in soup is a problem, strain the mixture through a sieve set over a bowl, pressing hard on the solids, discard the solids.

Makes about 4 cups, serving 4.