Instructions: Heat large skillet over medium-high heat. Add ears of corn and saute; turn frequently until lightly browned. Remove ears from pan and let cool.

In a 4-quart pan combine broth, carrot, onion and garlic. Bring to a boil; cover and reduce heat. Simmer about 10 minutes. Cut corn-kernels off cobs. Add to broth and cook for about 10 minutes.

Ladle into bowls or mugs. Top with shredded basil and cracked black pepper.

This recipe yields 4 servings.

NOTES : People with diabetes or those on calorie-controlled diets may count one serving as: 2 meat, 1 vegetable serving.

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