Directions:
- On medium-high heat, add butter to a large saucepan and saute onion, celery and flour until onion is translucent. Add the corn and saute for an additional 4 minutes.
- At this point, the mixture can be covered and refrigerated and finished at a later date.
- When ready to serve, add the cream and half and half, and return to the stovetop over a medium-high heat, stirring constantly. Add the parsley, and salt and pepper according to taste.
- Transfer the soup mixture to a blender or food processor and puree until smooth.
- Strain the soup mixture to remove all the corn husks, return to the saucepan and heat gently on the stovetop stirring constantly until heated through.
- Serve with a garnish of fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.68 Kcal (1523 kJ) | ||
| Calories from fat | 297.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.02g | 51% | |
|---|---|---|---|
| Cholesterol | 100.97mg | 34% | |
| Sodium | 128.94mg | 5% | |
| Potassium | 321.37mg | 7% | |
| Total Carbs | 13.9g | 5% | |
| Sugars | 2.05g | 8% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 5.52g | 11% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 175.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 159.45 Kcal (668 kJ) | ||
| Calories from fat | 130.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.48g | 51% | |
|---|---|---|---|
| Cholesterol | 44.27mg | 34% | |
| Sodium | 56.53mg | 5% | |
| Potassium | 140.9mg | 7% | |
| Total Carbs | 6.09g | 5% | |
| Sugars | 0.9g | 8% | |
| Dietary Fiber | 0.7g | 6% | |
| Protein | 2.42g | 11% | |
| Vitamin C | 3.3mg | 12% | |
| Iron | 0.1mg | 2% | |
| Calcium | 77mg | 18% | |
* 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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