Heat oven to 450 degrees.
Spray a sheet pan with non-stick spray. Spread corn on pan. Roast corn 15 minutes, stirring half way through.
In a separate pan cook bacon or pancetta until crisp. Remove from pan and drain on paper towels.
Meanwhile saute jalapeno, garlic and shallot in 4 quart sauce pan until lightly caramelized. Add soup and broth and heat through until starting to lightly simmer. Add 3/4 of roasted corn and heat through.
Mix sour cream, lime zest, lime juice and pinch of salt.
Serve soup topped with additional corn kernels, small dollops of lime cream and crispy pancetta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (357g)|
|Recipe Makes: 4|
|Calories from Fat: 426 (80%)|
|Amt Per Serving||% DV|
|Total Fat 47.4g||63 %|
|Saturated Fat 25.5g||128 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 111.4mg||34 %|
|Sodium 255mg||9 %|
|Potassium 534.5mg||14 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 21.5g|
|Protein 7.3g||10 %|
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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: 530
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