Directions:
- Cut kernels from cobs with a sharp knife, then cut cobs into thirds.
- Cook onion and garlic in butter with 1/4 teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add corn and cobs, water, 1 teaspoon salt, and 1/2 teaspoon pepper and simmer, uncovered, 20 minutes.
- Discard cobs, then purée corn mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, discarding solids.
- Chill until cold, at least 1 hour. Thin with water if desired and season with salt.
- Cooks' note: Soup can be chilled up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 484.3 Kcal (2028 kJ) | ||
| Calories from fat | 231.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.73g | 40% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 69.86mg | 3% | |
| Potassium | 908.45mg | 19% | |
| Total Carbs | 62.19g | 21% | |
| Sugars | 12.53g | 50% | |
| Dietary Fiber | 10.36g | 41% | |
| Protein | 9.66g | 19% | |
| Vitamin C | 27.5mg | 46% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.8mg | 15% | |
| Calcium | 149.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 32.77 Kcal (137 kJ) | ||
| Calories from fat | 15.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 40% | |
|---|---|---|---|
| Cholesterol | 4.13mg | 20% | |
| Sodium | 4.73mg | 3% | |
| Potassium | 61.47mg | 19% | |
| Total Carbs | 4.21g | 21% | |
| Sugars | 0.85g | 50% | |
| Dietary Fiber | 0.7g | 41% | |
| Protein | 0.65g | 19% | |
| Vitamin C | 1.9mg | 46% | |
| Iron | 0.2mg | 15% | |
| Calcium | 10.1mg | 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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