Corn and Tomato Soup

Description
Corn and Tomato Soup from the Public Health Cookbook -- original source of recipe, taken from government resource in the public domain
 * Cook Time: 30 minutes
 * Serves: 4

Ingredients

 * low fat cooking spray
 * 2 teaspoons vegetable oil
 * 1 (10 oz) package frozen whole-kernel corn, thawed
 * 1½ teaspoons dried basil
 * 1 (14½ oz) can low-sodium chicken broth
 * 1 (10¾ oz) can low sodium tomato soup
 * ½ teaspoon hot sauce
 * salt and pepper, to taste (optional)
 * non-fat sour cream (optional)

Directions

 * 1) Spray a large saucepan with cooking spray then heat the oil over medium-high heat.
 * 2) Add corn and basil and sauté for 2 minutes.
 * 3) Stir in chicken broth, tomato soup, hot sauce.
 * 4) Add salt and pepper to taste.
 * 5) Bring to a boil then reduce heat to medium-low and simmer for 20 minutes.
 * 6) Serve with an optional dollop of sour cream.