Directions:
- Remove corn kernels from ears and reserve 1/4 cup of the kernels.
- Heat the butter and oil in a large saucepan.
- And leeks and saute over medium, stirring occasionally, until soft, about 5 minutes.
- Add red bell pepper and saute another 5 minutes.
- Add corn and saute 3 minutes.
- Add the chicken stock and bring to a boil.
- Simmer slowly, uncovered for about 30 minutes.
- Pour the mixture into a food processor or blender and process 1 minute on low.
- Put through a fine sieve and return to the saucepan (for a coarser soup, you don't have to strain it).
- Add cream, salt, pepper, and cayenne.
- Reheat on low.
- Boil reserved corn for 2 minutes in a pot of boiling water.
- Drain.
- Pour soup into bowls and garnish with boiled corn.
- Warm the tortillas in a microwave or oven.
- Butter and serve with soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.46 Kcal (1660 kJ) | ||
| Calories from fat | 187.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.86g | 32% | |
|---|---|---|---|
| Cholesterol | 35.01mg | 12% | |
| Sodium | 579.48mg | 24% | |
| Potassium | 657.12mg | 14% | |
| Total Carbs | 44.6g | 15% | |
| Sugars | 12.66g | 51% | |
| Dietary Fiber | 4.29g | 17% | |
| Protein | 12.78g | 26% | |
| Vitamin C | 31.2mg | 52% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.4mg | 58% | |
| Calcium | 79.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 87.11 Kcal (365 kJ) | ||
| Calories from fat | 41.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 32% | |
|---|---|---|---|
| Cholesterol | 7.69mg | 12% | |
| Sodium | 127.32mg | 24% | |
| Potassium | 144.38mg | 14% | |
| Total Carbs | 9.8g | 15% | |
| Sugars | 2.78g | 51% | |
| Dietary Fiber | 0.94g | 17% | |
| Protein | 2.81g | 26% | |
| Vitamin C | 6.9mg | 52% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 2.3mg | 58% | |
| Calcium | 17.4mg | 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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