Iowa Girl Eats · by Kristin Porter★ 4.0 (1)
Sweet Corn Soup
NUTRITION · PER SERVING55M COOK
CAL 10%·PRO 17%
CARBS 23G47% OF CAL
4G FIBER12G OTHER6G TOTAL SUGAR
FAT 9G42% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet corn soup with a buttery broth, charred chile, and fresh herbs. Light yet satisfying, perfect for celebrating fresh summer corn.
mainamericansoup🫕 dutch ovendairy freegluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 Tablespoons butter or vegan butter
- 1 large or 2 medium-sized leeks (white and light green parts only, thinly sliced (3 cups, see notes))
- 1 cup shredded or thinly sliced carrots
- homemade seasoned salt and pepper (see notes)
- 4 cloves garlic (pressed or minced)
- pinch red chili pepper flakes (optional)
- 4 cups chicken stock
- 1 teaspoon scant Italian seasoning
- 3 cups sweet corn kernels sliced from the cob (~4 ears sweet corn)
- 1 - 2 teaspoons fresh lemon juice
- Garnish: chopped fresh chives, chopped fresh basil, sliced green onions
At a glance
PER SERVING · TIME 55M
CAL 10%·PRO 17%
CARBS 23G47% OF CAL
4G FIBER12G OTHER6G TOTAL SUGAR
FAT 9G42% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 453mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 509mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 453MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.