Directions:
- Melt butter in heavy large pot over medium-high heat. Add potato, celery, onion, and thyme. Sauté 5 minutes. Sprinkle flour over; stir 1 minute. Gradually mix in vegetable broth. Add creamed corn, frozen corn, and frozen vegetables and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Remove from heat. Add grated cheese and stir until melted and smooth. Mix in hot pepper sauce; season to taste with salt and pepper. Ladle soup into bowls; sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 502.61 Kcal (2104 kJ) | ||
| Calories from fat | 277.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.87g | 47% | |
|---|---|---|---|
| Cholesterol | 76.43mg | 25% | |
| Sodium | 789.44mg | 33% | |
| Potassium | 797.94mg | 17% | |
| Total Carbs | 49.01g | 16% | |
| Sugars | 6.51g | 26% | |
| Dietary Fiber | 6.89g | 28% | |
| Protein | 11.88g | 24% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.7mg | 15% | |
| Calcium | 154.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 132.43 Kcal (554 kJ) | ||
| Calories from fat | 73.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 47% | |
|---|---|---|---|
| Cholesterol | 20.14mg | 25% | |
| Sodium | 208.01mg | 33% | |
| Potassium | 210.25mg | 17% | |
| Total Carbs | 12.91g | 16% | |
| Sugars | 1.72g | 26% | |
| Dietary Fiber | 1.81g | 28% | |
| Protein | 3.13g | 24% | |
| Vitamin C | 3.9mg | 25% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.7mg | 15% | |
| Calcium | 40.6mg | 15% | |
* 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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