"This is the signature soup at The Turquoise Room at the La Posada Resort in Winslow, Arizona. It basically two soups that are ladled into the same bowl . . . bean soup on one and cream corn on the other. Such a beautiful presentation and it is sooooooo good! The recipe is written to use fresh corn, however frozen corn could be substituted if necessary. Great served with Turquoise Room Cornbread ."
Find the freshest corn you can and cut it off the cob making sure you scrape the cob to extract all of the milk. This is the sweetest part of the corn. Saute the onions in a thick bottomed pan until soft but not brown. Add the rest of the ingredients and bring to a boil. Simmer for 10 minutes and remove from the heat. Place in a blender and puree till smooth. If the corn is not sweet you may add a little sugar to taste. This may be done ahead of time and kept warm in a double boiler.
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 213 (67%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||32 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 76.4mg||23 %|
|Sodium 78.9mg||3 %|
|Potassium 403.5mg||11 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 23g|
|Protein 5.1g||7 %|
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Calories per serving: 319
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