Creamy Potato and Corn Soup

Creamy Potato and Corn Soup

Cathi

"Easy, with a bit of spice. You can also use chicken base, should you prefer it."
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Ingredients

35 m servings 156 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 848 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
  2. Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
  3. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

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Reviews

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This was easy enough to throw together after working late AND it tasted good, too. The texture through me off a bit, with the corn "skins?". I think I'd puree and THEN add the corn. I used be...

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