GMA: Creamy Corn Soup

— -- Dr. Dean Ornish says that an ultra-low-fat diet can reverse the effects of heart disease.

And people are listening to his message. His books have become best sellers, insurance companies are now paying for people to follow his diet plan and he has just been named to a newly formed White House commission on Complementary and Alternative Medicine policy.

You can try out some of Dr. Ornish’s favorite healthy meals. He shared recipes from his Everyday Cooking book for breakfast, lunch and dinner with GMA. Find his recipe for the Ginsberg’s Creamy Corn Soup on this page.A spoonful of diced green chilies gives this sweet, velvety soup a kick.

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Ingredients for the Ginsberg’s Creamy Corn Soup:

1 cup finely diced onion (your choice of onion, yellow will do)

1/4 cup of vegetable broth (can be purchased at most markets)

3 cups fresh or frozen corn kernels or 2 (15-ounce) cans corn kernels, drained.

2 tablespoons diced mild canned green chilies

2 tablespoons diced red pimiento

2 cups nonfat milk

Salt and pepper (to own desired taste)

Cayenne pepper (optional-amount based on own desired taste)

1 tablespoon cilantro leaves (optional)

Soup Preparation:

1. In a large saucepan, combine onion and vegetable broth. Bring to a simmer, cover over moderate heat and simmer until onion is softened, about 5 minutes.

2. Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to combine.

3. Add remaining 2 1/2 cups corn and milk to the onion. Bring to a boil. Cover, adjust heat to maintain a simmer and cook until corn is tender, about 5 minutes.

4. Cool slightly, then puree in a blender or food processor until smooth. Return soup to pot. Stir in corn, chili, pimiento mixture. Reheat gently; season to taste with salt and pepper. Add a pinch of cayenne pepper if you like more heat. Serve hot, garnishing each portion with cilantro, if desired.

Serving size: 1 cupCalories: 158 per servingFat: 1.65 gramsCholesterol 2.2 mgCarbohydrate: 31.4 gProtein: 8.3 Sodium: 81.6 mg (with fresh corn and no salt added)

*Tip: If you have leftovers, reheat the soup the following day with diced cooked potato to make a corn chowder.

c. Everyday Cooking with Dr. Dean Ornish, 2000