Directions:
- Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove and remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
- Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; saute until shallots begin to soften, about 2 minutes.
- Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes.
- Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
- Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 c buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours.
- Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.31 Kcal (684 kJ) | ||
| Calories from fat | 46.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 8% | |
|---|---|---|---|
| Cholesterol | 3.37mg | 1% | |
| Sodium | 103.35mg | 4% | |
| Potassium | 575.51mg | 12% | |
| Total Carbs | 26.24g | 9% | |
| Sugars | 8.09g | 32% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 8.31g | 17% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 1.3mg | 7% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 48.27 Kcal (202 kJ) | ||
| Calories from fat | 13.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.51g | 8% | |
|---|---|---|---|
| Cholesterol | 1mg | 1% | |
| Sodium | 30.55mg | 4% | |
| Potassium | 170.1mg | 12% | |
| Total Carbs | 7.75g | 9% | |
| Sugars | 2.39g | 32% | |
| Dietary Fiber | 1.11g | 15% | |
| Protein | 2.46g | 17% | |
| Vitamin C | 2.8mg | 16% | |
| Iron | 0.4mg | 7% | |
| Calcium | 19.6mg | 7% | |
* 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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