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Ingredients
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3 tablespoons olive oil
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2 cups canned whole kernel corn, drained
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3 medium shallots, minced
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3 ¼ cups vegetable broth
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¾ cup heavy cream
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1 pinch cayenne pepper, or to taste
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sea salt to taste
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⅛ teaspoon chili oil, or to taste
Directions
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Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
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Remove 6 tablespoons of corn from the soup and set aside.
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Puree soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
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Season soup with cayenne pepper and sea salt; add reserved corn kernels and heat until warmed through.
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Divide soup among four bowls and drizzle with chili oil.
Nutrition Facts (per serving)
362 | Calories |
28g | Fat |
27g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 362 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 12g | 59% |
Cholesterol 61mg | 20% |
Sodium 640mg | 28% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 3g | 9% |
Total Sugars 6g | |
Protein 5g | 10% |
Vitamin C 4mg | 4% |
Calcium 63mg | 5% |
Iron 1mg | 8% |
Potassium 271mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.