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RECIPE
9 INGREDIENTS 5 STEPS 1hr 45min

Island Fresca Soup with Corn and Tomatoes

4.4
5 Ratings
This soup could not be simpler. It’s basically August in a bowl: corn stock, tomatoes, basil, corn kernels, and a little bit of Parmesan on top (though you don’t even need it).
Island Fresca Soup with Corn and Tomatoes Recipe | SideChef
This soup could not be simpler. It’s basically August in a bowl: corn stock, tomatoes, basil, corn kernels, and a little bit of Parmesan on top (though you don’t even need it).
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
1hr 45min
Total Time
$7.56
Cost Per Serving

Ingredients

Servings
4
US / METRIC
6 ears
1
Sweet Onion , halved
1 Tbsp
1/2 cup
2 Tbsp
1/2 cup
(optional)
12 cups
Water
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Nutrition Per Serving

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CALORIES
342
FAT
14.5 g
PROTEIN
13.5 g
CARBS
44.8 g

Cooking Instructions

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Step 1
Remove the kernels from the Corn (6 ears) . Reserve in a mixing bowl.
Step 2
Add the corn cobs to a large saucepan along with the Sweet Onion (1) and Sea Salt (1 Tbsp) . Cover with Water (12 cups) and bring to a boil. Turn the heat down to medium-low and gently simmer for 90 minutes. Discard the cobs and onion solids.

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Nutrition Per Serving
Calories
342
% Daily Value*
Fat
14.5 g
19%
Saturated Fat
6.5 g
32%
Trans Fat
0.0 g
--
Cholesterol
23.8 mg
8%
Carbohydrates
44.8 g
16%
Fiber
7.3 g
26%
Sugars
21.0 g
--
Protein
13.5 g
27%
Sodium
1392.6 mg
61%
Vitamin D
0.1 µg
0%
Calcium
231.1 mg
18%
Iron
2.3 mg
13%
Potassium
977.2 mg
21%
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