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Stewy Corn Soup Recipe
|Chili powder||1 Teaspoon|
|Seeded diced green bell pepper||1 Cup (16 tbs)|
|Seeded diced red bell pepper||1 Cup (16 tbs)|
|Corn kernels||1 1⁄2 Cup (24 tbs) (Fresh / Frozen, Thawed)|
|Regular strength chicken broth||6 Cup (96 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2085 Calories from Fat 978
% Daily Value*
Total Fat 109 g167.6%
Saturated Fat 68.7 g343.5%
Trans Fat 0 g
Cholesterol 395.9 mg132%
Sodium 4233.7 mg176.4%
Total Carbohydrates 209 g69.7%
Dietary Fiber 49.9 g199.7%
Sugars 29.5 g
Protein 38 g76.7%
Vitamin A 147.9% Vitamin C 503.4%
Calcium 17.8% Iron 10.1%
*Based on a 2000 Calorie diet
Add chili powder and bell peppers; cook, stirring, for 3 minutes.
Add corn and broth.
Bring to a boil; reduce heat and simmer, uncovered, for about 5 minutes.
Whip cream with salt until stiff.
Pour soup into a tureen, add whipped cream, and stir lightly.