The Freshest Corn Soup Recipe

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Ingredients:

Serving

4 corn ears
1 + 1/4 cups whole milk
2/3 cup heavy cream
salt and pepper
touch of paprika
mix of chervil and parsley
i used bicolor corn ears for this soup. note that the soup texture is rather thick. if you like it thinner, add more milk or cream.

Directions:

* Cook the corn ears (without the husks) in salted water for 15 min. Rinse them and cut the kernels off with a sharp knife.
* Place the milk and cream in a pot with the corn kernels (keep a few on the side). Add the herbs, salt and pepper and a touch of paprika, and bring to a gentle simmer.
Cook for 15 minutes.
* Stop the heat and mix the soup in a blender.
* Serve with fresh herbs, the reserved corn, and fresh paprika.
Do not forget a hearty piece of country bread too.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	151.95 Kcal (636 kJ)
Calories from fat	75.03 Kcal
		% Daily Value*
Total Fat	8.34g	13%
Cholesterol	27.84mg	9%
Sodium	27.57mg	1%
Potassium	281.96mg	6%
Total Carbs	18.47g	6%
Sugars	3.47g	14%
Dietary Fiber	2.7g	11%
Protein	3.56g	7%
Vitamin C	6.5mg	11%
Iron	0.9mg	5%
Calcium	33.5mg	3%

Amount Per 100 g
Calories	121.16 Kcal (507 kJ)
Calories from fat	59.83 Kcal
		% Daily Value*
Total Fat	6.65g	13%
Cholesterol	22.2mg	9%
Sodium	21.98mg	1%
Potassium	224.83mg	6%
Total Carbs	14.73g	6%
Sugars	2.76g	14%
Dietary Fiber	2.15g	11%
Protein	2.84g	7%
Vitamin C	5.2mg	11%
Iron	0.7mg	5%
Calcium	26.7mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.2

Points
4

PointsPlus

Good Points

saturated fat free,
very low sodium

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