Grilled Corn Soup
|Ears of corn||4 , husks removed|
|Chicken broth||4 Cup (64 tbs), divided|
|Black pepper salt||To Taste|
Cut kernels from cobs to make 2 to 2 1/2 cups.
Slice green onions, separating the white part from the green.
Place corn, the white part of onions and 2 cups chicken broth in a blender or food processor; process until mixture is slightly lumpy.
Place corn mixture in a large saucepan; add remaining chicken broth.
Simmer gently 15 minutes.
Stir in sliced green onion tops; season to taste with salt and pepper.
Serving size: Complete recipe
Calories 1300 Calories from Fat 83
% Daily Value*
Total Fat 10 g15.3%
Saturated Fat 1.5 g7.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2762.3 mg115.1%
Total Carbohydrates 306 g101.9%
Dietary Fiber 37.6 g150.4%
Sugars 53.4 g
Protein 47 g93.8%
Vitamin A 109.9% Vitamin C 197.8%
Calcium 8.7% Iron 54.3%
*Based on a 2000 Calorie diet