Corn Soup (Guatemala) Recipe
Servings: 4
Ingredients
- 3 x kernels from 3 fresh ears of corn or possibly
- 1 x 16-oz can of sweet corn
- 1 x onion, sliced finely
- 2 Tbsp. flour
- 1 Tbsp. margarine
- 2 1/2 c. lowfat milk
Directions
- If using fresh corn, cook it in boiling water for 5 - 10 min till tender. Drain, keeping water. If you use canned corn, drain and keep liquid. Heat the margarine in a large saucepan and cook the onion till it is soft. Sprinkle in the flour, mixing well. Cook a couple of min, stirring constantly. Remove pan from heat and slowly pour in the lowfat milk, stirring to give a smooth consistency. Add in the corn kernels, along with salt and pepper to taste, and about 1/2 c. reserved liquid. Bring the soup to a gentle boil, stirring as the mix thickens. Simmer for a few min. Serve warm. Menu suggestion: serve with the salad below, fresh tortillas and baked bananas, above, for dessert
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 174 | |
| Calories from Fat 44 | 25% |
| Total Fat 5.06g | 6% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.52g | |
| Cholesterol 8mg | 3% |
| Sodium 323mg | 13% |
| Potassium 370mg | 11% |
| Total Carbs 26.93g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 11.25g | 8% |
| Protein 7.79g | 12% |
