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Toasted Corn Soup
Source: dLife

This high-fiber soup is a smooth and soothing winner!

Rating:
Prep Time: 30 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 118.5
Total Carbs 23.3 g
Dietary Fiber 3.7 g
Sugars 6.2 g
Total Fat 1.6 g
Saturated Fat 0.2 g
Unsaturated Fat 0.5 g
Potassium 0.0 mg
Protein 4.3 g
Sodium 531.9 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. If using fresh corn, husk and rinse.
  2. Place a 12-inch frying pan over medium-high heat. When hot, add ears or corn and toast until browned, turning as needed (approximately 10 minutes). Remove from pan and let cool. If using frozen corn, follow same directions.
  3. In 4-quart pan, combine broth, carrot, onion and garlic. Bring to boil, then simmer until veggies are tender (approximately 10 minutes).
  4. While broth simmers, cut kernels off corn cobs using a sharp knife. Add to soup mixture. Cover and simmer for 5 minutes.
  5. Puree soup in blender until smooth (do in batches), then rub through a fine sieve over bowl. Discard solids.
  6. Serve soup hot or cold, topped with basil salsa and/or basil sprigs.

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