Try this Ginsbergs Creamy Corn Soup recipe, or contribute your own.
Suggest a better descriptionHeres a delicious soup from "Everyday Cooking with Dr. Dean Ornish" In a large saucepan, combine onion and veg broth. Bring to a simmer, covered, over moderated heat and simmer until onion is softened, about 5 minutes. Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to combine. Add remaining 2 1/2 cups corn and the milk to the onion. Bring to a boil. Cover, adjust heat to maintain a simmer, and cook until corn is tender, about 5 minutes. Cool slightly, then puree in blender or food processor until smooth. Return soup to pot. Stir in corn/chile/pimiento mixture. Reheat gently, season to taste with salt & pepper. Add a pinch of cayenne if desired. Serves 4 Serving size: 1 cup Calories: 158 Fat 1.65g Cholesterol: 2.2 mg Carbohydrates: 31.4 g Protein: 8.3g Sodium: 81.6 mg (with fresh corn & no salt added) This is also excellent with some diced cooked potatoes added, (or in a pinch some thawed potatoes OBrien), which makes a nice corn chowder. Posted to fatfree digest by Sue Moses
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Serving Size: 1 Serving (1517g) | ||
Recipe Makes: 1 | ||
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Calories: 2745 | ||
Calories from Fat: 297 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 9mg | 3 % | |
Sodium 1070.9mg | 37 % | |
Potassium 3178.8mg | 84 % | |
Total Carbohydrate 552.4g | 162 % | |
Dietary Fiber 54.8g | 219 % | |
Sugars, other 497.6g | ||
Protein 82.2g | 117 % | |
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: 2745
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