Directions:
- In a wide soup pot, melt the butter then add the onion and potato with 1 cup of the water. Cover & stew over medium heat until onion is soft, about 10 minutes.
- Add corn kernels, 1/2 tsp salt and remaining water or vegetable stock. Bring to a boil, then lower the heat to simmer 10 minutes. Cool briefly then puree in blender (do not fill blender more than half way and use caution when blending hot liquids.
- Return to pot and taste for salt. Soup can be thinned with a little milk or half and half or water. Herbs can be added when serving, such as basil or dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.2 Kcal (1822 kJ) | ||
| Calories from fat | 127.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.2g | 22% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 1264.74mg | 53% | |
| Potassium | 1117.35mg | 24% | |
| Total Carbs | 74.5g | 25% | |
| Sugars | 15.16g | 61% | |
| Dietary Fiber | 12.3g | 49% | |
| Protein | 10.67g | 21% | |
| Vitamin C | 27.9mg | 47% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 3.4mg | 19% | |
| Calcium | 149.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 30.83 Kcal (129 kJ) | ||
| Calories from fat | 9.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 22% | |
|---|---|---|---|
| Cholesterol | 2.16mg | 10% | |
| Sodium | 89.59mg | 53% | |
| Potassium | 79.15mg | 24% | |
| Total Carbs | 5.28g | 25% | |
| Sugars | 1.07g | 61% | |
| Dietary Fiber | 0.87g | 49% | |
| Protein | 0.76g | 21% | |
| Vitamin C | 2mg | 47% | |
| Vitamin A | 0.1mg | 27% | |
| Iron | 0.2mg | 19% | |
| Calcium | 10.6mg | 15% | |
* 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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