Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
733
Calories
48g
Protein
27g
Fat
80g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups fresh, or frozen, thawed whole-kernel corn
- 1 medium onion, chopped
- 1 tbsp vegetable oil
- 2 cups reduced-sodium fat-free chicken broth
- 2 cups cubed unpeeled Idaho potatoes
- ½ cup sliced celery
- ½ tsp dried thyme leaves
- 1¾ cups fat-free half-and-half or fat-free milk
- salt and pepper, to taste
- finely chopped parsley and chives, as garnishes
Directions
1
Sauté corn and onion in oil in large saucepan until onion is tender, 5 to 8 minutes.
2
Process ½ the vegetable mixture and the broth in food processor or blender until finely chopped, using pulse technique.
3
Return mixture to saucepan.
4
Add potatoes, celery, and thyme to saucepan; heat to boiling.
5
Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.
6
Stir in half-and-half; cook until hot, 2 to 3 minutes.
7
Season to taste with salt and pepper.
8
Pour soup into bowls; sprinkle with parsley and chives.
Recipe sourced from
fandom