You possibly will not believe you could lose weight while on a diet which includes corn soup but it is possible. It is pivotal to not eat corn soup or other high calorie soups every day but in moderation.

For example, I allow myself moderately high calorie food one day per week. I eat a reduced calorie diet 6 days a week, say 1400 to 1600 calories per day, and then 1 day, I eat anything – within reason of course.

I have been eating this way for the last 2 weeks and it has helped me to lose 5 kilos. I have not changed my exercise routine or taken any pills or diet drinks. I have just been conscious of what I eat 6 days per week and then eat whatever I like one day a week.

I also feel it makes things easier if you have some support when trying to lose weight and for that I joined the Biggest Loser club. They have many tools to show you how to monitor your progress and attain your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat southwestern food. I never imagined|thought|believed I could lose 5 kilos while eating southwestern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some southwestern food, I suggest|advise|propose you make corn soup which is one of my favourite|most admired|most adored|best loved southwestern recipes.

Corn Soup (Sopa de Elote)

5 or 6 medium ears fresh corn, husked*
3 1/2 cups chicken stock or broth
1/2 to 3/4 teaspoon salt
2 fresh poblano chiles, roasted, peeled, seeded and de-veined
3 tablespoons butter or margarine
1 large tomato, broiled
1/4 cup coarsely chopped white onion
1/2 teaspoon dried oregano
1/2 cup whipping cream

* May substitute 2 (10 ounce) packages frozen whole kernel corn, cooked 4 to 5 minutes or until tender.

Cut corn kernels from cobs with knife. Scrape cobs with spoon to remove pulp. You should have 4 cups kernels and pulp. Combine corn, stock and salt in 3-quart saucepan. Heat to boiling; reduce heat to low. Simmer, covered, until corn is tender, 8 to 10 minutes.

Remove 1/2 cup corn from pan with slotted spoon; reserve. Process remaining corn and stock, 1/2 at a time, in blender until smooth. Return to saucepan.

Cut chiles lengthwise into 1/2-inch wide strips; cut strips crosswise into 2- or 3-inch lengths. Saut? chiles in butter in medium skillet over medium heat until limp and tender, 4 to 5 minutes. Remove with slotted spoon; reserve.

Process tomato, onion and oregano in blender until smooth. Heat butter remaining in skillet over medium heat until hot; add tomato mixture. Cook and stir until thickened, 4 to 5 minutes.

Add tomato mixture to corn mixture in saucepan; heat to boiling. Reduce heat to low; simmer 5 minutes.

Remove soup from heat; gradually stir in cream. Cook over very low heat just until hot, about 30 seconds, without boiling.

Serve soup immediately, garnished with reserved corn and chiles.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.