Corn & Tomato Soup

1 T. butter or margarine

½ small onion, finely chopped

1 clove garlic, minced

1 can (12 oz.) evaporated skim milk

1 c. chicken broth

1 T. chopped fresh sage leaves or 1 t. dried sage, crushed

¼ t. black pepper

1 c. fresh (from 2 medium ears of corn) or frozen corn

2 T. water

1 T. cornstarch

1 large chopped tomatoes or 14 oz. can chopped tomatoes

Melt butter or margarine in heavy saucepan over medium-high heat.  Add onion and garlic; reduce heat to medium-low.  Cook, covered, until onion is soft and translucent, about 5 minutes.  Add milk, broth, sage and pepper; heat to a boil.  Reduce heat to low and simmer, uncovered, 10 minutes.  Add corn and return to a boil.  Simmer uncovered, 10 more minutes.

Dissolve cornstarch in cool water; add to soup, mixing thoroughly.  Stir soup until thickened.  Remove from heat; stir in tomatoes.

To serve, spoon ¾ cup of soup into 6 bowls and garnish with fresh sage leaves.