Sweet-Corn Soup
A healthy take on a classic recipe
1 large onion, chopped
3 cups reduced-sodium chicken stock
3 cups water
1 large jalapeño, seeded and chopped
6 ears fresh corn; kernels cut from cobs; cobs and kernels reserved
340g desiree potatoes, peeled and chopped
2 tbs cream
2 tbs milk
1/4 cup spring-onion greens, chopped
Ingredients
1 tbs unsalted butter1 large onion, chopped
3 cups reduced-sodium chicken stock
3 cups water
1 large jalapeño, seeded and chopped
6 ears fresh corn; kernels cut from cobs; cobs and kernels reserved
340g desiree potatoes, peeled and chopped
2 tbs cream
2 tbs milk
1/4 cup spring-onion greens, chopped
Method
1. Melt butter in a saucepan set over medium heat. Add onion and cook until soft, 4 minutes. Add stock, water, jalapeño and reserved corncobs; simmer for 20 minutes. Remove cobs and discard.
2. Add corn kernels and potato. Simmer until potato is tender, 15 minutes. 3. Stir in cream and milk; season to taste.
4. Ladle soup into bowls, top with spring-onion greens and serve.
Notes
NUTRITIONAL INFO PER SERVING
(11/2 cups) 729 kJ (174 cal), 5g protein, 32g carbs, 4g fibre, 5g fat (2g sat fat), 252mg sodium
- Author:
- Photographer:
- Kana Okada
