Creamy Corn Soup
by auntie3456
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INGREDIENTS
- 16 Ears of corn
- 4 Tbls Butter ; Cut into small pieces
- 1 Tbls Coarse salt
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (211g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 226 | ||
| Calories from Fat: 73 (32%) | ||
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| Amt Per Serving | % DV | |
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| 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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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: 226
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