From Country Living
In a stockpot over medium heat, combine cobs and 7 cups water, and simmer for 30 minutes. Remove cobs with tongs and discard; reserve stock.
In a stockpot over medium heat, cook bacon, stirring often, until cooked through but not crisp. Transfer to a paper-towel-lined plate. Add sweet potato, onion, and butter to pot. Season with 1/2 teaspoon salt and cook until potato and onion soften, about 15 minutes. Add garlic and rosemary, and cook for 1 minute. Add corn kernels, 5 cups of reserved corn stock, pepper, and remaining salt, and bring to a simmer.
Transfer half of soup to a blender and puree until smooth. Using a fine-mesh sieve, transfer pureed soup back into stockpot. Stir wild rice and reserved bacon into soup. Serve immediately.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 465 | ||
Calories from Fat: 133 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 25.7mg | 8 % | |
Sodium 224.2mg | 8 % | |
Potassium 519.4mg | 14 % | |
Total Carbohydrate 70.3g | 21 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 64.2g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 465
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