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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 220.7
  • Total Fat: 5.6 g
  • Cholesterol: 10.6 mg
  • Sodium: 712.8 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 5.9 g
  • Protein: 12.1 g

View full nutritional breakdown of Corn Soup calories by ingredient
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Corn Soup

Submitted by: RICCILYNN

Introduction

I had this at a Native American Gathering of the Clans and decided to try my hand at replicating it. I think I did it justice and hope you will enjoy it! I had this at a Native American Gathering of the Clans and decided to try my hand at replicating it. I think I did it justice and hope you will enjoy it!
Number of Servings: 8

Ingredients

    5 medium slices Bacon
    2 cups Red Kidney Beans
    2 cups White Hominy
    1 cup Frozen Corn Kernels
    8 cups low sodium Chicken Broth or homemade stock
    1/2 cup Onions, chopped
    3 cloves Garlic, minced
    1 whole Poblano Pepper, seeded and chopped
    salt and pepper to taste

Tips

To use dried beans, soak in water for several hours, drain the water and then add to the soup. This will lower the sodium content of the soup. If you want the soup to have more "heat" do not remove all of the seeds and veins from the pepper or use a hotter variety (jalapeno, habanero, etc).


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Directions

Chop the bacon into bite-sized pieces and render the fat in a large pot. Remove the bacon and reserve 1 tablespoon of the fat. Saute the onion, garlic and pepper in the fat until the onions become translucent. Open the cans of beans, drain and rinse. Add beans, corn and broth to the pot. Bring to a boil, turn heat back and allow to simmer for 30 minutes or until beans are heated through and tender. Return the bacon to the pot and add salt and pepper to taste.

Serving Size: 8 1-cup servings






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