Popcorn Soup
Source of Recipe
by Terri B., from Dinner Doctor
List of Ingredients
29 1/2 ounces creamed corn
11 ounces canned corn , drained
2 cups half and half
2 cups low sodium chicken broth
1 chicken bouillon cube
1 teaspoon sugar
2 tablespoons butter
Black pepper
2 cups popped 94% fat-free butter flavor microwave popcorn Recipe
1. In a 4-quart saucepan, combine first five ingredients and heat over medium heat, stirring constantly for the first few minutes. (I guess to dissolve the bouillon.)
2. Continue cooking, stirring occasionally, until soup thickens and is hot, but not boiling, 10 to 12 minutes total.
3. Remove pan from heat and stir in sugar and butter. Season with papper to taste. Ladle soup into bowls and garnish each serving with some popcorn.(I would hold off adding the popcorn until the bowls are on the table cause it starts to dissolve as soon as it hits.) Pass hot sauce at table if desired.
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