Directions:
- In a large saucepan, melt the butter over medium-low heat. Add the onion and saute until translucent.
- Add the corn and the bell pepper. Cook, stirring often until the vegetables begin to soften.
- Add the onion and stir to combine. Make sure it is well incorporated. Cook for a minute, then add the evaporated milk and the chicken broth. Mix in using a wire whisk. Bing to a boil, whisking constantly, then lower the heat and cook until soup is thickened. Check seasoning and add salt and pepper to taste.
- At this point soup can be pureed in small batches in a blender or can be left as is.
- Serve hot topped with croutons, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.53 Kcal (676 kJ) | ||
| Calories from fat | 66.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.36g | 11% | |
|---|---|---|---|
| Cholesterol | 16.64mg | 6% | |
| Sodium | 364.9mg | 15% | |
| Potassium | 262.67mg | 6% | |
| Total Carbs | 19.65g | 7% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 15.7mg | 26% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.4mg | 24% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 95.29 Kcal (399 kJ) | ||
| Calories from fat | 39.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 11% | |
|---|---|---|---|
| Cholesterol | 9.81mg | 6% | |
| Sodium | 215.27mg | 15% | |
| Potassium | 154.96mg | 6% | |
| Total Carbs | 11.59g | 7% | |
| Sugars | 1.34g | 9% | |
| Dietary Fiber | 1.36g | 9% | |
| Protein | 1.88g | 6% | |
| Vitamin C | 9.2mg | 26% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 2.6mg | 24% | |
| Calcium | 19mg | 3% | |
* 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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