Zucchini-Corn Soup with Andouille
In summer months, you can't beat the flavor of this soup made with fresh corn-on-the-cob, but to speed things up or when sweet corn is not in season you can substitute 1 1/2 cups frozen corn.
Source: Better Homes and Gardens
Gallery
Credit: Jason Donnelly
Recipe Summary
Ingredients
Directions
*Tip:
To make this soup even faster, use 1 1/2 cups frozen whole kernel corn, thawed, in place of the ears of corn. Prepare as directed, except omit Step 1. Note: If using frozen corn, the soup will have a slightly thinner consistency.
Nutrition Facts
Per Serving:
218 calories; fat 11g; cholesterol 28mg; saturated fat 3g; carbohydrates 20g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 8g; protein 15g; vitamin a 455.8IU; vitamin c 24.7mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.3mg; folate 55.9mcg; sodium 880mg; potassium 479mg; calcium 27mg; iron 1.8mg.