Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 2 Tbls butter
- 1 Tbls olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 6 sprigs fresh thyme
- 1/4 cup flour
- 6 cups chicken stock
- 1 can fat free evaporated milk
- 1/2 cup half and half
- 2 small potatoes, peeled and diced
- 4-5 cups corn
- Salt and Pepper to taste
- Bacon, crumbled (optional)
- Parsley (optional)
Direcciones
- In a large pot, heat the butter and olive oil over medium heat. Add the onion, garlic, and thyme and saute until soft, about 8 minutes. Add flour, and stir until is is completely mixed in. Pour in chicken stock and bring to a boil. Add milk, half and half, and the potatoes. Bring to to a rolling boil for at least 10 minutes. The potatoes should start to break down to help thicken the soup. Stir in corn. Season with salt and pepper. Cook for 10 â 15 minutes, until the corn is soft.
- Serve soup garnished with parsley and crumbled bacon.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 6 servings | |
| Calories 298 | |
| Calories from Fat 142 | 48% |
| Total Fat 16.1g | 20% |
| Saturated Fat 7.92g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 525mg | 22% |
| Potassium 748mg | 21% |
| Total Carbs 29.57g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 8.6g | 6% |
| Protein 10.82g | 17% |
