|1 Tbsp unsalted butter|
|1 cup(s) onion(s), chopped|
|2 tsp kosher salt, divided|
|2 large tomato(es), beefsteak, ripe, cored, coarsely chopped|
|3 cup(s) frozen corn kernels, or fresh corn kernels from 4 cobs|
|14 3/4 oz canned cream-style white corn|
|12 oz fat-free evaporated milk|
|3 cup(s) canned chicken broth|
|1/4 tsp black pepper|
|1/2 cup(s) basil, fresh, cut into ribbons*|
- In a large saucepan over medium-low heat, melt butter. Add onions and 1 teaspoon salt; cook, stirring frequently, until onions are extremely soft, about 10 minutes.
- Stir in tomatoes; cook for 5 minutes more.
- Add both types of corn, milk, broth, remaining teaspoon salt and pepper; simmer for 15 minutes so flavors can combine. Top each serving with basil. Yields about 1 1/4 cups soup and 1 tablespoon basil per serving.