Try this Tomato and Sweet Corn Bisque recipe, or contribute your own.
Suggest a better descriptionMelt bU*r In large, heavy pot. Add onion and cook over moderately high heat, stirring, until Jigh1ir owned, for about 6 to 7 minutes.
Add corn and garlic, and cook while stirring until corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste.
Using slotted spoon, transfer 1 1/2 cups corn to blender, add sour cream and 1/2 cup cooking liquid and puree until smooth, for about 2 minutes. Return puree to soup. Add tomatoes, scallion and I tablespoon cilantro to soup and cook until heated through. Serve hot and garnish with cilantro and chopped tomato, if desired.
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Serving Size: 1 Serving (1729g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 322 | ||
Calories from Fat: 255 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 69.5mg | 21 % | |
Sodium 3195.4mg | 110 % | |
Potassium 723.6mg | 19 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 11.4g | ||
Protein 6.1g | 9 % | |
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: 322
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