Roasted Corn Soup Recipe

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Ingredients:

Serving

10 ears corn on the cob (not husked )
5 cups water
4 chipotle chiles, deveined, seeded and cut into juliene strips
salt
4 oz feta cheese

Directions:

Preheat oven to 400-degrees F.
Place corn on a cookie sheet.
Roast corn for 45-60 minutes until the outside of the husks are dry and dark brown (I can't see why you couldn't do this on the grill instead). Let cool and then shuck corn and cut kernels off the ears.
Puree 3 cups of the corn with 3 cups of water in a blender.
Cook the pureeed corn in a pan along with the chipotle chiles and remaining 2 cups of water for 10-15 minutes over low heat.
Stir in the reserved corn and salt.
Pour into bowls and crumble cheese over each serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	466.43 Kcal (1953 kJ)
Calories from fat	78.32 Kcal
		% Daily Value*
Total Fat	8.7g	13%
Cholesterol	16.82mg	6%
Sodium	229.07mg	10%
Potassium	1005.72mg	21%
Total Carbs	100.16g	33%
Sugars	0.76g	3%
Dietary Fiber	9.47g	38%
Protein	16.85g	34%
Vitamin C	28.4mg	47%
Iron	0.2mg	1%
Calcium	131.9mg	13%

Amount Per 100 g
Calories	67.62 Kcal (283 kJ)
Calories from fat	11.36 Kcal
		% Daily Value*
Total Fat	1.26g	13%
Cholesterol	2.44mg	6%
Sodium	33.21mg	10%
Potassium	145.81mg	21%
Total Carbs	14.52g	33%
Sugars	0.11g	3%
Dietary Fiber	1.37g	38%
Protein	2.44g	34%
Vitamin C	4.1mg	47%
Calcium	19.1mg	13%

* 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.

Tastes

salty
savory
bitter
sweet

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