Directions:
- Slice the kernels off the corn cob.
- Cut bacon into 1 inch pieces and cook in large pot over medium heat until the fat begins to render, about 2 minutes.
- Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.
- Throw in the corn kernels and stir.
- Mince chipotle peppers and stir them into the corn. Continue cooking for about 3 minutes.
- Pour in the low sodium chicken broth followed by a splash of heavy cream.
- Stir to combine.
- Add the green chilies.
- Let the soup simmer for 25 to 30 minutes.
- Mix the cornmeal with 1/4 cup water and stir together.
- Stir the mixture into the soup and simmer for another 10 minutes, or until thickened.
- Taste and add salt if needed.
- Serve in bowls with warm corn tortillas on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.05 Kcal (582 kJ) | ||
| Calories from fat | 87.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 15% | |
|---|---|---|---|
| Cholesterol | 23.63mg | 8% | |
| Sodium | 68.65mg | 3% | |
| Potassium | 240.34mg | 5% | |
| Total Carbs | 11.47g | 4% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 4.06g | 8% | |
| Vitamin C | 25.9mg | 43% | |
| Iron | 0.5mg | 3% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 88.18 Kcal (369 kJ) | ||
| Calories from fat | 55.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 15% | |
|---|---|---|---|
| Cholesterol | 14.98mg | 8% | |
| Sodium | 43.53mg | 3% | |
| Potassium | 152.41mg | 5% | |
| Total Carbs | 7.28g | 4% | |
| Sugars | 1.03g | 6% | |
| Dietary Fiber | 1.03g | 7% | |
| Protein | 2.58g | 8% | |
| Vitamin C | 16.4mg | 43% | |
| Iron | 0.3mg | 3% | |
| Calcium | 11.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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