Directions:
- Heat the oil in a skillet
- Saute the onion & pepper for about 5 mins or until soft
- Add the corn & saute for about 2 mins
- Carefully tip the contents of the pan into a food processor or blender
- Process until smooth, scraping down the sides & adding a little of the chicken stock if needed
- Put the mixture into a saucepan & stir in the chicken stock
- Season to taste with salt & pepper
- Bring to a simmer & cook 5 mins
- Gently stir in the cream
- Gently reheat but do not let the soup boil
- Ladle into serving bowls & sprinkle with diced red pepper to garnish
- NOTE:- If you would like to spice it up a finely chopped chili pepper can be added when you saute the onion & bell pepper
- This soup can also be served chilled
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.09 Kcal (1014 kJ) | ||
| Calories from fat | 91.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 16% | |
|---|---|---|---|
| Cholesterol | 27.79mg | 9% | |
| Sodium | 566.14mg | 24% | |
| Potassium | 356.64mg | 8% | |
| Total Carbs | 30.19g | 10% | |
| Sugars | 9.77g | 39% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 9.76g | 20% | |
| Vitamin C | 49.2mg | 82% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 18.9mg | 105% | |
| Calcium | 77.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 55.41 Kcal (232 kJ) | ||
| Calories from fat | 21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 16% | |
|---|---|---|---|
| Cholesterol | 6.36mg | 9% | |
| Sodium | 129.59mg | 24% | |
| Potassium | 81.63mg | 8% | |
| Total Carbs | 6.91g | 10% | |
| Sugars | 2.24g | 39% | |
| Dietary Fiber | 0.77g | 13% | |
| Protein | 2.23g | 20% | |
| Vitamin C | 11.3mg | 82% | |
| Vitamin A | 0.3mg | 37% | |
| Iron | 4.3mg | 105% | |
| Calcium | 17.7mg | 8% | |
* 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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