Yield 8; Prep time: 20 minutes; Total time: 25 minutes
8 ears yellow corn (frozen corn can be used or even canned/drained=5 cups)
2 tablespoons "I Can't Believe It's Not butter"
1/2 tablespoon coarse salt
Baked Tortilla chips (optional)
Lime wedges (optional)
Sliced scallions (optional)
2 cups water
Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices.
In two batches, purée kernels and accumulated juices with a total of 2 cups water until chunky.
In a large saucepan over medium-high heat, cook puréed corn, butter, water, and salt until soup is heated through, about 5 minutes.
Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.
Soup Per serving: 126 calories; 4 grams fat; 4 grams fiber (about 2 points a bowl)
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