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Vegetable cooking spray 1/2 cup chopped onion 2 small cloves garlic, sliced 8 cups fresh coon cut from cob (about 16 ears) 1/4 teaspoon white pepper 4 tablespoons minced jalapeno pepper 8 cups water	4 tablespoons coarsely chopped fresh thyme 3 cups peeled, chopped, seeded tomato (about 2 medium) 4 teaspoons chicken-flavored bouillon granules 1/4 teaspoon salt
Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté about 4 minutes or until tender, stirring constantly. Add corn, water, and bouillon granules; bring mixture to a boil. Cover, reduce heat, and simmer 10 minutes; remove from heat. Stir in jalapeno pepper, salt, white pepper, and thyme. Place half of corn mixture in a container of electric blender. Top with cover and process mixture until smooth. Repeat procedure with remaining corn mixture. Cover and chill about 8 hours. Pour into soup bowls; top with chopped tomatoes.
Yield: 12 l-cup servings Calories: 119 per l-cup soup and 1/4 cup tomatoes Protein: 4.2 g Fat: 1.4 g Carbohydrate: 26.9 g Cholesterol: 0 mg Sodium: 331 mg