spotlight's what Lorene Cook Lambert of Cross Plains, Tenn., did with Grandmother Ebbie's corn and tomato soup. This recipe is so quick, there's plenty of time to stir up a box of corn-bread mix if you can't find bakery muffins. The muffins act as a giant crouton when the soup is ladled over them. Or you can serve the muffins on the side.

Directions: Make a small slit in the plastic pouch containing the cream-style corn; microwave 3 minutes on high. Meanwhile, melt butter over medium heat in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding the onion to the pot as you chop. Cook the onion for 3 minutes, until slightly softened.

Meanwhile, open the broth and tomato cans.

Add the garlic to the onions; cook 30 seconds. Add the chicken broth, tomatoes, corn kernels, cream-style corn and pepper to taste. Raise the heat to high. Bring the soup just to a boil, stirring from time to time, then reduce the heat to medium. Continue to cook, stirring frequently, for 5 minutes or until ready to serve. Cut corn muffins in half, place 2 muffin halves in each bowl, and ladle the soup over them.

[per serving (without muffins): 188 calories; 3g fat (14 percent calories from fat); 8mg cholesterol; 7g protein; 37g carbohydrate; 4g fiber; 563mg sodium.]

by MM_Buster v2.0l.