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Recipe Summary

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

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  • 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; total fat 6g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 7mg; sodium 630mg; potassium 825mg; carbohydrates 46g; fiber 4g; sugar 15g; protein 9g; trans fatty acidg; vitamin a 766IU; vitamin c 22mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 74mcg; vitamin b12mcg; calcium 117mg; iron 1mg.

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