Directions:
- Strip husks and silks from corn. Place a box grater into the largest bowl you have and grate the corn. You should have about 8 cups of corn pulp.
- Melt butter or margarine with olive oil in a large stock pot. Add scallions, onion, celery and garlic. Cook, stirring often, until vegetables soften, about 5 minutes.
- Add celery seed, basil, stock and corn pulp. Bring to a boil, reduce to a simmer, partially cover and cook 15 minutes. Season with salt and pepper.
- Soup can be left as is, or pureed to desired texture with an immersion blender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 747.93 Kcal (3131 kJ) | ||
| Calories from fat | 72.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 12% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 1% | |
| Sodium | 24834.99mg | 1035% | |
| Potassium | 482.22mg | 10% | |
| Total Carbs | 140.05g | 47% | |
| Sugars | 4.4g | 18% | |
| Dietary Fiber | 5.26g | 21% | |
| Protein | 4.51g | 9% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 1.4mg | 8% | |
| Calcium | 32.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 209.27 Kcal (876 kJ) | ||
| Calories from fat | 20.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 12% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 1% | |
| Sodium | 6948.76mg | 1035% | |
| Potassium | 134.92mg | 10% | |
| Total Carbs | 39.18g | 47% | |
| Sugars | 1.23g | 18% | |
| Dietary Fiber | 1.47g | 21% | |
| Protein | 1.26g | 9% | |
| Vitamin C | 3.2mg | 19% | |
| Iron | 0.4mg | 8% | |
| Calcium | 9.2mg | 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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