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Name: Corn Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 cup Finely chopped onions; 1/2 cup diced carrots; 1/2 cup diced celery; 1/2 red pepper chopped; 3 tablespoon Butter; 5-6 Ears Corn; 4 cups both vegatable or chicken; 2 teaspoon rosemary or tarrgon or curry; 2 cloves Garlic minced; 1/4 teaspoon red pepper flackes; 1 can evaporatd milk; salt and pepper to taste

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INGREDIENTS

1 cup Finely chopped onions
1/2 cup diced carrots
1/2 cup diced celery
1/2 red pepper ; chopped
3 tablespoon Butter
5-6 Ears Corn
4 cups both ; vegatable or chicken
2 teaspoon rosemary ; or tarrgon or curry
2 cloves Garlic ; minced
1/4 teaspoon red pepper flackes
1 can evaporatd milk
salt and pepper to taste

Servings

INSTRUCTIONS

In a large saucepan or skillet, sauté, onions, carrots, celery and red pepper in butter onions are translucent and other vegetables are al dente.

Cut corn of cobs(or open) package of frozen corn. Add corn, broth, rosemary, garlic and red pepper flakes. Bring to a boil. Reduce heat: simmer, uncovered, for 30 minutes, stirring occasionally.

Stir in evaporated milk, heat through, stirring occasionally. Season with salt and pepper.

NOTES

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 8 Servings

Calories: 54
Calories from Fat: 40 (74%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 11.4mg		4 %
Sodium 52.6mg		2 %
Potassium 90.9mg		2 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 2.5g
Protein 0.5g		1 %
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.

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Calories per serving: 54

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