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Nutrition Facts
Serving Size 1 cups 295g Recipe makes 4 cups)
Calories 238
Calories from Fat 114		(48%)
Amount Per Serving		%DV
	Total Fat 12.8g	19%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 456mg		19%
Potassium 427mg		12%
Total Carbohydrate 28.2g		9%
	Dietary Fiber 2.9g	11%
	Sugars 6.1g
Protein 6.9g		13%
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Fresh Corn Soup

Recipe #135258 | 28 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Caroline Cooks
Aug 29, 2005

Delightfully refreshing. For spicy taste--substitute green chiles for green pepper. Add a dollop of salsa or sour cream and chopped chives to enhance the flavor.

4 cups (change servings and units)

Ingredients

3/4 cup onion, diced
1/4 cup green pepper, diced
2 tablespoons butter, melted
2 cups corn, cut from cob, about 4 ears
2 cups chicken broth
1 1/2 teaspoons sugar
salt, to taste
1/3 teaspoon white pepper
3/4 cup half-and-half cream
Tabasco sauce, to taste
1 (4 ounce) jar pimiento, diced (optional)

Directions

1
Sauté onion and peppers in butter in a large saucepan for 3 minutes, stirring occasionally.
2
Add corn; cook 3 minutes, stirring constantly.
3
Stir in chicken broth, sugar, salt and white pepper.
4
Cover, reduce heat to low and simmer 10 minutes.
5
Stir in half and half; cook until thoroughly heated.
6
DO NOT BOIL.

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Featured Reviews for This Recipe

From: Chef 565650 Jim

On Jan 12, 2009

A great way to use up that extra corn. Reviewed the other recipes and added a few extras - 4 cloves of garlic, a rib of celery, a piece of broccoli, and I substitutes much of the half and half with regular skim milk, a little cream cheese, and some heavy cream. I also ran it through the bleneder and then the food mill to get rid of my old corn hunks and make it creamy smooth. I think it turned out great. Jim in So. California.

0 people found this review helpful

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From: Chef #343574

On Aug 18, 2006

Super easy to make, very summer-y taste. I used a whole onion and green pepper and just enough tasbasco to give it a little "zing." I was somewhat suprised to find that my 14 month old daughter loved it even though it was just slightly spicy.

1 person found this review helpful

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From: echo echo

On Apr 7, 2007

Made up a batch of this for lunch and couldn't resist eating half all by myself. I used the green pepper, because I had a left-over part of a peppper to use up, but added a bit of hot pepper sauce to try to mimic the effect of using green chilies. A great, quick, easy lunch or supper, bursting with flavor.

1 person found this review helpful

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From: KITTENCAL

On Mar 27, 2007

This is a wonderful soup! I also sauteed 2 tablespoons fresh garlic with onion and bell pepper and also added in 2 jalapeno pepers, I did add in the pimientos which was a great addition to this soup, Caroline thank you sharing, we really enjoyed this!...Kitten