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Originally shared on the web 11/11/2016

1 t. olive oil
1/2 c. onion, diced
1 clove garlic, minced
1/2 t. ground cumin
4 c. fresh corn kernels
2 new potatoes, diced
1/2 t. kosher salt
1/8 t. pepper
4 c. low-sodium vegetable broth
3/4 c. 2% milk
1 t. fresh cilantro, chopped

Heat oil in a stockpot over medium heat. Sauté onion, garlic and cumin for 5 minutes, or until onion is tender. Add remaining ingredients except milk and cilantro; bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender. Add milk and cilantro; cook and stir to heat through. Makes 8 servings.

Nutrition Per Serving: 130 calories, 2g total fat, 1g sat fat, 2mg cholesterol, 239mg sodium, 26g carbohydrate, 4g fiber, 4g protein