1. Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, purée kernels and accumulated juices with a total of 2 cups water until chunky.
2. In a large saucepan over medium high heat, cook puréed corn, butter, 4 cups of water, and salt until butter is melted and soup is heated through, about 5 minutes.
3. Serve hot with tortilla chips, lime wedges, and sliced scallions, as desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (211g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (32%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 15.3mg||5 %|
|Sodium 71.5mg||2 %|
|Potassium 552.5mg||15 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 33.3g|
|Protein 6.6g||9 %|
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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: 226
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