Rating: 4 stars
42 Ratings
  • 5 star values: 22
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

This quick, fiber-packed soup is a terrific way to use fresh corn. Add a slight kick with a sprinkle of Monterey Jack cheese with jalapeno peppers just before serving.

Lorrie Corvin
Recipe by Cooking Light July 2005

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Read the full recipe after the video.

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Yield:
6 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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  • Heat canola oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.

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Nutrition Facts

278 calories; calories from fat 17%; fat 5.3g; saturated fat 1g; mono fat 2.5g; poly fat 1.4g; protein 17g; carbohydrates 42.8g; fiber 10.1g; cholesterol 16mg; iron 4.2mg; sodium 593mg; calcium 150mg.
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