Slice kernels off cobs and transfer to a blender. Puree' corn to form a liquid, 1-2 minutes or more.
In a medium pot, heat oil over medium-low heat. Add onions and sweat until translucent, about 2 minutes.
Add 1 cup corn kernels and continue to cook until corn softens but onions take on no color, about 2 minutes more. Season with salt.
Pour in juiced corn and stock. Bring to a boil and simmer, stirring occasionally, until liquid thickens and flavors meld, 6-8 minutes.
Carefully transfer hot contents of pot to a blender, cover with lid and wrap top in a kitchen towel to avoid splashing. Work in batches if necessary. Puree' until soup is completely smooth about 2 minutes. Ladle soup, warm or chilled into bowls and garnish with chives.
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|Serving Size: 1 Serving (413g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 3.6mg||1 %|
|Sodium 253.1mg||9 %|
|Potassium 912.4mg||24 %|
|Total Carbohydrate 59.6g||18 %|
|Dietary Fiber 7.9g||31 %|
|Sugars, other 51.8g|
|Protein 12.4g||18 %|
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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: 309
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