Recipe courtesy of Lynne Gigliotti
Recipe courtesy of Lynne Gigliotti
Episode:
Lynne Giglotti/Mount Pleasant SC
Corn Soup
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- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 537
- Total Fat
- 38 g
- Saturated Fat
- 22 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 16 g
- Protein
- 13 g
- Cholesterol
- 119 mg
- Sodium
- 392 mg
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 537
- Total Fat
- 38 g
- Saturated Fat
- 22 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 16 g
- Protein
- 13 g
- Cholesterol
- 119 mg
- Sodium
- 392 mg
Ingredients
Directions
- Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.
