Gallery

Recipe Summary

active:
30 mins
total:
45 mins
Servings:
6
Yield:
8 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot heat the olive oil over medium heat. Add the onion and celery. Cook and stir for 5 minutes. Add 2 cups of the corn, the vegetable stock, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer about 10 minutes or until potatoes are tender. Remove from heat and let cool slightly.

    Advertisement
  • Transfer soup in batches to a blender or food processor. Cover and blend or process until smooth. Stir in the remaining corn. Let cool completely. Transfer mixture to an airtight container. Cover and freeze for up to 3 months.

  • To serve, thaw soup in the refrigerator for 1 to 2 days. Transfer thawed soup to a large pot. (Mixture will appear separated.) Cook over medium heat about 15 minutes or until heated through, stirring frequently. Stir in milk; heat through. If desired, top each serving with shredded cheddar cheese.

Nutrition Facts

253 calories; fat 6g; cholesterol 7mg; saturated fat 2g; carbohydrates 46g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 15g; protein 9g; vitamin a 766.4IU; vitamin c 22.2mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3.2mg; vitamin b6 0.4mg; folate 73.8mcg; vitamin b12 0.4mcg; sodium 630mg; potassium 825mg; calcium 117mg; iron 1.4mg.
Advertisement
Advertisement