Directions:
- 1. In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
- 2. In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.77 Kcal (1778 kJ) | ||
| Calories from fat | 90.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.01g | 15% | |
|---|---|---|---|
| Cholesterol | 19.11mg | 6% | |
| Sodium | 1355.2mg | 56% | |
| Potassium | 1217.1mg | 26% | |
| Total Carbs | 69.48g | 23% | |
| Sugars | 19.21g | 77% | |
| Dietary Fiber | 9.14g | 37% | |
| Protein | 16.12g | 32% | |
| Vitamin C | 48.2mg | 80% | |
| Vitamin A | 1.9mg | 65% | |
| Iron | 13.9mg | 77% | |
| Calcium | 230.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 59.4 Kcal (249 kJ) | ||
| Calories from fat | 12.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 15% | |
|---|---|---|---|
| Cholesterol | 2.67mg | 6% | |
| Sodium | 189.5mg | 56% | |
| Potassium | 170.19mg | 26% | |
| Total Carbs | 9.72g | 23% | |
| Sugars | 2.69g | 77% | |
| Dietary Fiber | 1.28g | 37% | |
| Protein | 2.25g | 32% | |
| Vitamin C | 6.7mg | 80% | |
| Vitamin A | 0.3mg | 65% | |
| Iron | 1.9mg | 77% | |
| Calcium | 32.3mg | 23% | |
* 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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