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Credit: Oxmoor House

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

184 calories; fat 3.4g; saturated fat 1.7g; protein 10.7g; carbohydrates 30.6g; fiber 3.7g; cholesterol 11mg; iron 1.2mg; sodium 699mg; calcium 248mg.
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