Comfort on a Cold Day - less than 200 calories per cup

I made the most wonderful Fresh Corn Soup from Patricia Wells' Vegetable Harvest last night.  I had the last of the fresh corn I bought mid-week and wanted to use it up. So I made this corn soup.  I replaced 1% milk with fat-free half and half, used 6 ears of corn and simmered for about one hour and I didn't puree any of the corn soup. OMG...so delicious! With or without the cilantro and paprika it was so sweet and delicious and rich tasting. I ate it warm with Puppeteer Semillion Sauvignon Blanc from South Australia. Here's the recipe with my variation.

Chunky Corn Soup with Cilantro and Smoked Spanish Paprika

Vegetable Harvest, Patricia Wells

(Serves 4-6)

6 ears fresh corn, shucked

3 cups fat-free half and half

2 teaspoons fine sea salt

1/4 fresh cilantro leaves (for garnish)

about 1 teaspoon hot smoked Spanish pimentón de la Vera

With a sharp knife scrape / slice the kernels off the corn cobs. Be sure to catch any milky liquid that is released while you do this. Place the kernels and the cobs in a saucepan or skillet large enough to hold them in a single layer. Add the milk and salt. Cover and bring to a simmer over low heat. Cook at a bare simmer for 60 minutes. Remove the corn cobs, and put the milk and corn mixture in a blender and puree until the corn is slightly broken up but still maintains some texture. Serve warm garnished with the pimentón and cilantro.