Creamed Corn Soup - Great Crockpot Recipe

31⁄2cups vegetable broth
1⁄2cup chopped onion
1 medium Idaho potato, peeled, cubed
2 cloves garlic, minced
1⁄2teaspoon ground coriander
1 can (151⁄2ounces) whole kernel corn, drained
2 medium tomatoes, chopped
1 cup reduced-fat milk
2 tablespoons cornstarch
Salt and cayenne pepper, to taste
Paprika, as garnish

Per Serving:
Calories: 238% calories from fat: 8 Protein (g): 7.7 Carbohydrate (g): 45.7 Fat (g): 2.3 Saturated fat (g): 0.4 Cholesterol (mg): 1 Sodium (mg): 443

Exchanges:
Milk: 0.0 Vegetable: 3.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5

Combine broth, onion, potato, garlic, and coriander in crockpot; cover and cook on high 4 hours. Process soup in food processor or blender until almost smooth; return to crockpot. Add corn and tomatoes; cover and cook on high 30 minutes. Stir in combined milk and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and pepper; sprinkle each bowl of soup with paprika.