Try this White Corn And Chipotle Soup (Vegetarian) recipe, or contribute your own.
Suggest a better descriptionShuck and clean corn, and reserve corn cobs after removing kernels. Place the corn cobs in a pot large enough to hold them. Cover them with water, add a pinch of salt, and bring to a slow simmer, uncovered, for 20 to 30 minutes. Remove cobs, strain stock, and set liquid aside. In a stock pot, melt the butter over low heat. Add corn kernels, onion, celery, and a pinch of salt and cook, uncovered, for 3 to 5 minutes. Add chipotle peppers, potatoes, and stock. Simmer until potatoes are cooked through. Puree all ingredients and adjust consistency with a little water if too thick. Add ground pepper and adjust salt if necessary. To serve, pour into bowls and garnish with cilantro sprigs and a squeeze of lime. Serves 2 to 4 people. If corn isnt in season, use frozen corn and a quart of vegetable stock for the water. Restaurant: The Range Cafe, Bernalillo, New Mexico, Chef Jay D. Wulf. Book: Vegetarian Southwest, recipes from the regions favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3. Recipe by: The Range Cafe, Bernalillo, New Mexico, Chef Jay D. Wulf
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Serving Size: 1 Serving (509g) | ||
Recipe Makes: 4 | ||
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Calories: 505 | ||
Calories from Fat: 91 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 173mg | 6 % | |
Potassium 997.5mg | 26 % | |
Total Carbohydrate 96.1g | 28 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 92g | ||
Protein 12.3g | 18 % | |
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. |
Calories per serving: 505
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