SoLo Energy Blog

Low Glycemic Harvest Corn Soup Recipe

Corn Soup is one of the ultimate comfort foods – I love it and it's much easier than you think to make. With fall among us, fresh vegetables are in abundance - Paired with some potatoes, and peppers to make a delicious and nutrient packed soup the entire family will love.

Ingredients:

2 ½ tbsp. Extra Virgin Olive Oil

2 ½ cup diced White Onion

½ tsp. Hot Red Pepper Flakes

5 cup diced Potatoes

2 ½ cup diced Celery

1 ¼  cup sliced Sweet Bell Peppers

7 ½ cup Chicken Stock

5 cup cooked Yellow Corn

3 cup canned Cream Corn

2 ½ cup l% Milk

5 tbsp. Coriander

2 ½  tsp. Salt

2 ½ tsp. Black Pepper

Directions:

1. In a large saucepan over high heat, cook onion and hot peppers, stirring for 1 minute

2. Add potatoes, celery and sweet peppers; cook stirring for 2 minutes

3. Add Chicken Stock; cover and bring to a boil

4. Reduce heat; simmer for 5-8 minutes

5. Add corn, creamed corn and milk, cook until heated through

6. Stir in coriander; season with salt and pepper to taste

 

GI: 46.36

GL: 29

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