Saute onion with raw corn kernels in oil over medium heat 10 minutes. Add white wine, sweet potatoes, 4 cups chicken stock, herbs, ginger and salt and pepper to taste. Simmer 10 minutes. Add half-and-half and simmer 5 minutes longer. Pour in blender and blend well. Add up to 1 cup more stock if needed to thin soup. Strain soup. Add cooked celery, potatoes and corn kernels. Serve in cups or soup bowls and garnish with chopped chives or croutons. Yields 6 servings. Each serving: 241 calories; 729 mg sodium; 16 mg cholesterol; 11 grams fat; 28 grams carbohydrates; 8 grams protein; 1.09 gram fiber Recipe Source: Los Angeles Times - 12-16-1998 Recipe from The Grand Hotel on Mackinac Island, MI Formatted for Mastercook by Lynn Thomas - firstname.lastname@example.org
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|Serving Size: 1 Serving (827g)|
|Recipe Makes: 6|
|Calories from Fat: 380 (51%)|
|Amt Per Serving||% DV|
|Total Fat 42.2g||56 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 116.5mg||36 %|
|Sodium 765.9mg||26 %|
|Potassium 1197.3mg||32 %|
|Total Carbohydrate 71.1g||21 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 68.3g|
|Protein 23.5g||34 %|
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Calories per serving: 750
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