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Add a photoPerfect for a cold day, it warms you all up. I serve it with corn muffins as well. If you like you can always add bacon (crumbled) but it is a great Lenten soup
Ingredientes
- 3 Cans of corn (whole~not cream style)
- 1 Medium chopped onions
- 1 Tbs cooking oil
- 1 Can vegetable broth
- 1 Cup cubed russet potatoes (peeled)
- salt - pepper
- 2 Cups milk
- 2 Tbs flour
Direcciones
- Place oil in heavy soup pot and saute onions until transparent stir in vegetable broth and potatoes. Bring to a boil and lower heat simmer for 10 minutes, add corn , simmer 10 minutes more. In bowl place milk and stir in flour, blend well add salt and pepper, then add to potato corn mixture. Serve with muffin or crusty bread
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 6 servings | |
| Calories 229 | |
| Calories from Fat 56 | 24% |
| Total Fat 6.36g | 8% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.06g | |
| Cholesterol 8mg | 3% |
| Sodium 772mg | 32% |
| Potassium 449mg | 13% |
| Total Carbs 40.67g | 11% |
| Dietary Fiber 3.5g | 12% |
| Sugars 10.29g | 7% |
| Protein 7.54g | 12% |
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