Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2    tablespoons  cornstarch
     3/4      teaspoon  cumin -- to taste (optional)
                        salt and pepper -- to taste
  1                can  cream style corn -- (15 ounce)
  1                cup  chicken broth
     2/3           cup  regular or 2% milk
  1                bag  frozen broccoli -- (16 ounce) corn and
                        red peppers
     1/2           cup  thinly sliced green onions

Preparation:

Cut large pieces of broccoli into serving size chunks. Place frozen vegetables, cream corn, broth, milk, cornstarch and cumin, if using, into a medium saucepan. Stir well to dissolve cornstarch. Bring to a boil, stirring frequently. Reduce heat to moderately low and simmer uncovered for 10 minutes or until vegetables are tender. If refrigrating and reheating, cook only 5 minutes. Stir in salt and pepper to taste. Stir in green onions and simmer 2 minutes. Prep Time: 10 minutes Cook Time: 12 minutes Makes: 4 servings Prep Notes: Soup may be refrigerated overnight. Add green onions before serving. This is a very colorful soup. A creamy yellow corn base is studded with chunks of broccoli and red peppers.

Nutritional Information:

105 Calories (kcal); 2g Total Fat; (15% calories from fat); 6g Protein; 16g Carbohydrate; 0mg Cholesterol; 775mg Sodium