3/4 c. chopped onion
1 sm. clove garlic, sliced
4 c. fresh corn cut from the cob
4 c. water
2 tsp. chicken flavored bouillon granules
2 tbsp. minced jalapeno pepper
1/8 tsp. salt
1/8 tsp. white pepper
1 tbsp. coarsely chopped fresh thyme
1 1/2 c. peeled, chopped, seeded tomato
Cooking spray

Coat a medium saucepan with cooking spray; place over medium high heat until hot. Add onion and garlic and saute about 4 minutes or until tender, stirring constantly. Add corn, water, and bouillon granules. Bring mixture to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat and stir in jalapeno pepper, salt, pepper, and thyme. Place half of mixture in container for electric blender. Cover and process until smooth. Repeat with remaining mixture. Cover and chill soup about 8 hours. When ready to serve, pour into soup bowls and top with chopped tomato. Yield: about 6 servings.