One of my favorite summer soups
In a large pot, bring 8 cups salted water to a boil. Immerse the corn in the water and boil for 1 minute, then plunge the ears into ice water. Drain and scrape the kernels from the cobs with a sharp knife.
In another large pot, melt the butter over medium heat. Add the onions, bay leaf, thyme, and jalapeno, and cook until the onions is clear and tender. Add the potato,corn kernels, and chicken stock, and simmer for 15 to 20 minutes, until the potato begins to fall apart when piierced with a fork.
Remove the bay leaf and puree the soup in a food processor or blender for 4 to 5 minutes, until smooth;process in batches if neccary. Adjust the seasoning with salt and peppper, then pour into aclean saucepan. Fold in the crab meat and over low heat. Serve with slices of warm bread or Garlic Melba Toast. Garnish with scallion rings and parsley, if desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (809g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 708 | ||
Calories from Fat: 385 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.7g | 57 % | |
Saturated Fat 23.8g | 119 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 153mg | 47 % | |
Sodium 1688.8mg | 58 % | |
Potassium 1177.3mg | 31 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 42.6g | ||
Protein 37.9g | 54 % | |
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: 708
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