Quick Creamy Corn Soup

Directions

1. 1
   In a large saucepan, sprayed with non-stick cooking spray, sautee the onion until translucent.
2. 2
   Add one can of drained corn and the milk to the onion.
3. 3
   Bring very slowly to just below a boil, stirring contantly.
4. 4
   Cover, adjust heat to maintain a simmer and cook until corn is tender, about 5 minutes.
5. 5
   Cool slightly, then puree in a blender or food processor until smooth.
6. 6
   Or use a stick blender right in the pot.
7. 7
   Return to heat.
8. 8
   Stir in remaining corn, chiles, and pimiento.
9. 9
   Reheat gently; season to taste with salt and pepper.
10. 10
    Add a pinch of cayenne pepper if you like more heat.
11. 11
    Additions: Add cooked, diced potatoes for corn chowder.
12. 12
    Add a can of rinsed and drained black beans for a bean and corn soup.