Recipe courtesy of Lynne Gigliotti
Corn Soup
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 537
- Total Fat
- 38
- Saturated Fat
- 22
- Carbohydrates
- 42
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 13
- Cholesterol
- 119
- Sodium
- 392
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
1 diced onion
6 ears corn shucked and cut off the cob
1/2 stick butter
4 cups chicken stock
1 cup heavy cream
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.