Chunky soup with vegetables and corn
Heat olive oil for 2 minutes over medium heat. Add celery and onion, and cook until they are translucent.
Add potatoes and corn, and season with salt and cayenne pepper. Mix in the flour, and cook together for 2-3 minutes, stirring often. Add warm stock slowly, and simmer (on low) for 10 minutes. Add cream, and cook for an additional 10 minutes.
Adjust the seasoning, and serve, garnished with chopped, roasted peppers or oven-roasted tomatoes.
You can also make this with smoked salmon or trout, substituting fish stock or clam broth for the chicken broth. Add 4 ounces of chopped, smoked seafood with the cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (8950g) | ||
Recipe Makes: Servings | ||
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Calories: 17594 | ||
Calories from Fat: 10663 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1184.8g | 1580 % | |
Saturated Fat 349.3g | 1746 % | |
Monounsaturated Fat 493.1g | ||
Polyunsanturated Fat 244.7g | ||
Cholesterol 5683mg | 1749 % | |
Sodium 5313.6mg | 183 % | |
Potassium 17433.4mg | 459 % | |
Total Carbohydrate 180.7g | 53 % | |
Dietary Fiber 22.8g | 91 % | |
Sugars, other 157.9g | ||
Protein 1395g | 1993 % | |
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: 17594
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