Directions:
- Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly.
- In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender. Yield: 6 servings (about 1-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 652.12 Kcal (2730 kJ) | ||
| Calories from fat | 277.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.79g | 47% | |
|---|---|---|---|
| Cholesterol | 85.18mg | 28% | |
| Sodium | 1764.4mg | 74% | |
| Potassium | 479.88mg | 10% | |
| Total Carbs | 73.55g | 25% | |
| Sugars | 22.53g | 90% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 20.46g | 41% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 4.9mg | 27% | |
| Calcium | 150.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 168.24 Kcal (704 kJ) | ||
| Calories from fat | 71.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 47% | |
|---|---|---|---|
| Cholesterol | 21.97mg | 28% | |
| Sodium | 455.18mg | 74% | |
| Potassium | 123.8mg | 10% | |
| Total Carbs | 18.97g | 25% | |
| Sugars | 5.81g | 90% | |
| Dietary Fiber | 0.79g | 12% | |
| Protein | 5.28g | 41% | |
| Vitamin C | 5.1mg | 33% | |
| Iron | 1.3mg | 27% | |
| Calcium | 38.8mg | 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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