A soup of corn and vegetables, which is a specialty of the southern U.S.A.
2 | ears of corn | 600 g | |
1/2 | potatoes, coarsely cut into 1 cm pieces | 100 g | |
1/2 | sweet potatoes, coarsely cut into 1 cm pieces | 90 g | |
1 | red onions, coarsely cut into 1 cm pieces | 150 g | |
1 | carrots, coarsely cut into 1 cm pieces | 100 g | |
1/2 stalk | celery, coarsely cut into 1 cm pieces | 35 g | |
1/2 | yellow or red sweet peppers, coarsely cut into 1 cm pieces | 100 g | |
1 1/2 slice | bacon, chopped | 30 g | |
1/2 tbsp | canola oil | 8 mL | |
2 1/2 cups | chicken broth | 625 mL | |
1 sprig | fresh thyme | 0.4 g | |
1/2 cup | cream 15% | 125 mL | |
3/4 tsp | salt | 3 g | |
1/2 tsp | ground pepper | 2 g |
per 1 serving (330 g)
Amount % Daily Value |
Calories 190 |
Fat 7 g 12 % |
Saturated
3.3 g
17 % |
Cholesterol 20 mg |
Sodium 800 mg 33 % |
Carbohydrate 27 g 9 % |
Fibre 4 g 15 % |
Sugars 6 g |
Net Carbs 23 g |
Protein 5 g |
Vitamin A 74 % |
Vitamin C 87 % |
Calcium 6 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 1 |
Fats | 1 ½ |
Replaced the 2 ears of corn by 2 cups of frozen kernel corn. We're not big fans of bacon, but still we'll put some when we re-do this recipe. I guess cooking it until it's really crispy is the key.
I used frozen corn rather than fresh, but otherwise followed the recipe faithfully. It was very good! We'll definitely have it again.
Excellent...although I ran out of chicken broth, so put half beef broth instead, and did not have corn (kernel)...so ended up putting a can of cream corn, it was very very good. You can definitely taste the fresh thyme. I omitted the bacon (did not have any on hand) but I am sure it would have been great. I will redo it for sure.