Directions:
- Heat 2 T olive oil in small saucepan.
- Saute celery, carrot and onion until slightly softened.
- Do not drain veggies, pour them with any excess oil into soup pot.
- Pour one can of corn and only 1/4 cup of milk into blender.
- Puree until desired consistancy. (I like some lumps)
- Pour puree into large pot.
- Add can of whole kernel corn and broth to soup pot.
- Bring to a boil and then reduce to a simmer.
- While that is heating put corn starch into a small bowl.
- Pour in 1/2 T or so of water and stir until paste starts to form.
- Put paste and other 1/4 c. of milk into pot.
- Add chicken and simmer 20 min. (stir often, so bottom won't stick)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 606.67 Kcal (2540 kJ) | ||
| Calories from fat | 259.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.87g | 44% | |
|---|---|---|---|
| Cholesterol | 126.16mg | 42% | |
| Sodium | 1047.37mg | 44% | |
| Potassium | 827.37mg | 18% | |
| Total Carbs | 56.04g | 19% | |
| Sugars | 7.98g | 32% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 34.13g | 68% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 110.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 125.54 Kcal (526 kJ) | ||
| Calories from fat | 53.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 44% | |
|---|---|---|---|
| Cholesterol | 26.11mg | 42% | |
| Sodium | 216.73mg | 44% | |
| Potassium | 171.21mg | 18% | |
| Total Carbs | 11.6g | 19% | |
| Sugars | 1.65g | 32% | |
| Dietary Fiber | 0.72g | 14% | |
| Protein | 7.06g | 68% | |
| Vitamin C | 3.8mg | 30% | |
| Iron | 0.3mg | 9% | |
| Calcium | 22.9mg | 11% | |
* 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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