Southwestern Corn And Red Pepper Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 184
  • Fat: 3.4g
  • Saturated fat: 1.7g
  • Protein: 10.7g
  • Carbohydrate: 30.6g
  • Fiber: 3.7g
  • Cholesterol: 11mg
  • Iron: 1.2mg
  • Sodium: 699mg
  • Calcium: 248mg

Ingredients

  • 1 (16-ounce) package frozen whole-kernel corn, thawed
  • 3/4 cup chopped red bell pepper (about 1 medium)
  • 3/4 cup chopped green onions, divided
  • 1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth
  • 1 (5-ounce) can fat-free evaporated milk
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • Freshly ground black pepper

Preparation

  1. Cook corn, bell pepper, and 1/2 cup chopped green onions in a Dutch oven over medium-high heat 2 minutes. Add chicken broth and evaporated milk. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.
  2. Puree 1 cup of corn mixture in an electric blender until smooth; return mixture to Dutch oven. Stir in cheese, salt, and ground red pepper.
  3. To serve, ladle 1 1/4 cups soup into each of 4 individual serving bowls. Sprinkle each with 1 tablespoon green onions and black pepper.
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