This recipe is gluten free adaptable– please see tips below the recipe…
Yield: 6 servings
Prep Time: 40 min
Cook Time: 15 min
12 ears fresh corn on the cob
1 Tablespoon canola oil
1 small apple, peeled and chopped
1 small carrot, chopped
1 small onion, chopped
1 clove garlic, minced
2 (14 ounce) cans reduced sodium chicken (or vegetable) broth
salt and ground black pepper
2 Tablespoons butter, cut in 6-8 pieces and softened
2 to 3 Tablespoons chopped fresh thyme
2 medium limes, cut into wedges
Tabasco sauce (optional)
1. Remove husks from corn. Scrub corn with a stiff brush to remove silk; rinse. Cut kernels from cobs (should have about 6 cups). In a 4-quart Dutch oven bring 2 quarts lightly salted water to boiling. Add corn; return to boiling. Cook, uncovered, for 1 1/2 minutes, stirring occasionally. Drain well; set aside.
2. In a large saucepan, heat oil over medium heat. Add apple, carrot, onion and garlic; cook and stir for 3 to 4 minutes or until vegetables are tender but not brown. Add chicken broth. Bring to boiling; reduce heat. Cover and cook 2 minutes more.
3. Cool vegetable mixture slightly, about 10 minutes. Add half the cooked corn (about 2 1/2 cups). Place vegetable mixture, one-third at a time, in blender jar or food processor bowl. Cover and blend or process until nearly smooth; return to large saucepan; add remaining corn; heat through. Season to taste with salt and pepper.
4. To serve, ladle soup into bowls. Top with a pat of butter and a sprinkle of thyme. Serve with lime wedges for squeezing and Tabasco sauce, optional.
Nutritional Information per serving:
Serving size: 1/6th of the recipe
Calories per serving: 327
Fat per serving: 8g
Saturated Fat per serving: 3g
Sugar per serving: 13g
Fiber per serving: 8.5g
Protein per serving: 9g
Cholesterol per serving: 10mg
Carbohydrates per serving: 66g
WW POINTS per serving:
Points Plus Program: 9 Old Points Program: 8