Roasted Corn Soup
- Number of Servings: 12
Ingredients
Corn, shucked- 8 earsYellow Bell Pepper-1 eaOnion- 1 cup dicedgarlic-3 cloves mincedrusset potatoes-2 largeextra virgin olive oil-2 Tablespoonschicken stock-8 cups
Grill the corn and the yellow bell pepper until the corn has some color on it and the pepper starts to soften.
Peel the skin off the pepper after it cools and cut out the stem and seeds
Cut the corn kernels off the cobb.
Peel and dice the potatoes.
In a large soup pot and the oil and heat. Add the onions and saute until soft. Add the garlic.
Add the corn, diced bell pepper, and potatoes and stir to combine.
Add the chicken stock and bring to a simmer. Cook until the potatoes are soft. Puree. Season with salt.
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user WIRED2THEWORLD.
Peel the skin off the pepper after it cools and cut out the stem and seeds
Cut the corn kernels off the cobb.
Peel and dice the potatoes.
In a large soup pot and the oil and heat. Add the onions and saute until soft. Add the garlic.
Add the corn, diced bell pepper, and potatoes and stir to combine.
Add the chicken stock and bring to a simmer. Cook until the potatoes are soft. Puree. Season with salt.
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user WIRED2THEWORLD.
Nutritional Info Amount Per Serving
- Calories: 182.0
- Total Fat: 5.0 g
- Cholesterol: 4.8 mg
- Sodium: 248.5 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 3.5 g
- Protein: 7.4 g
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