Chunky Corn Soup
Summary
| Yield | |
|---|---|
| Source | wailana |
| Prep time | |
| Cooking time | 30 minutes |
| Total time | 30 minutes |
Description
My daughter has never liked the taste of milk, but she loves this creamy soup with chunks of vegetables and the sweet burst of juicy corn.
Ingredients
3 c
Potatoes, diced 1 c
Corn kernels, fresh or frozen 3 c
Water 1 Tbsp
Butter 2 1⁄2 c
Corn kernels, fresh or frozen 1 c
Zucchini or string beans, diced 1
Celery, sliced 1⁄2 c
Onion, chopped 1 c
Milk 1⁄2 Tbsp
Salt 1⁄4 tspn
Black pepper 1⁄2 tspn
PaprikaInstructions
- In a large saucepan bring the potatoes, 1 cup corn, and water to a boil. Cook on medium heat for about 15 minutes until soft. Mash the potatoes and corn slightly, allowing them to break up a little but not completely.
- While the potatoes are cooking, melt the butter in a skillet on medium heat. Add the 2 1/2 cups corn, zucchini, celery, and onion and sauté until the vegetables are tender.
- Add the sautéed vegetables to the potato mixture. Stir in the milk and the seasonings and mix well. Add a little more liquid if necessary. Gently reheat, then serve.
Notes
Nutritional Information Per Serving:
Calories: 131, Fat 2.4g (21 cal), Carbohydrate 23.9g (96 cal), Protein 3.5g (14 cal)
Added information: Saturated Fat 1.2g, Cholesterol 6mg, Sodium 372mg, Dietary Fiber 2.6g
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