Directions:
- In a large saucepan sauté onions, carrots and celery in 2 tablespoons butter until tender.
- Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne then bring to a boil.
- Reduce heat and simmer uncovered for 30 minutes stirring occasionally.
- Cool then process in batches in blender or processor until pureed then return to pan.
- In a small skillet sauté red pepper in remaining butter until tender then add to corn mixture.
- Stir in cream and remaining corn then heat through stirring occasionally.
- Season with salt and pepper then serve while hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.42 Kcal (1325 kJ) | ||
| Calories from fat | 113.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.56g | 19% | |
|---|---|---|---|
| Cholesterol | 30.19mg | 10% | |
| Sodium | 1020.51mg | 43% | |
| Potassium | 947.6mg | 20% | |
| Total Carbs | 46.05g | 15% | |
| Sugars | 9.42g | 38% | |
| Dietary Fiber | 7.85g | 31% | |
| Protein | 8.08g | 16% | |
| Vitamin C | 60.8mg | 101% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2mg | 11% | |
| Calcium | 86.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 55.61 Kcal (233 kJ) | ||
| Calories from fat | 19.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 19% | |
|---|---|---|---|
| Cholesterol | 5.31mg | 10% | |
| Sodium | 179.36mg | 43% | |
| Potassium | 166.54mg | 20% | |
| Total Carbs | 8.09g | 15% | |
| Sugars | 1.66g | 38% | |
| Dietary Fiber | 1.38g | 31% | |
| Protein | 1.42g | 16% | |
| Vitamin C | 10.7mg | 101% | |
| Iron | 0.3mg | 11% | |
| Calcium | 15.2mg | 9% | |
* 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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