Super Fast 20 Minute Cooking from Cooking Light Magazine.
1. Heat a larch Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices of bacon and drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.
2. Place 2 cups of corn micture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lide on blender. Place a clean towel over opening in the blender lid ( to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in Shrimp cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.
294 calories, 7g fat, 26.8g protein, 34.8g carb, 4.3g fiber, 3.1mg Iron, 547mg sodium, 144mg cholestorol
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Serving Size: 1 Serving (550g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 485 | ||
Calories from Fat: 228 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 12.5g | 63 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 189.8mg | 58 % | |
Sodium 742.2mg | 26 % | |
Potassium 856.8mg | 23 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 36g | ||
Protein 28.9g | 41 % | |
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: 485
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