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Prep 10min
Total30min
Ingredients11
Servings6
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Ingredients
1
(15-oz.) can golden sweet corn
1
tablespoon chopped onion
1
(15-oz.) can pumpkin
1
(14 1/2-oz.) can ready-to-serve chicken broth
1/4
cup orange juice
2
teaspoons cornstarch
1/2
teaspoon coriander
1/4
teaspoon salt
1/4
teaspoon nutmeg
1/8
teaspoon white pepper
1
cup whipping cream
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Steps
1
In food processor bowl with metal blade or blender container, combine corn and onion; process until smooth. Strain into large saucepan or Dutch oven. Discard pulp.
2
Add all remaining ingredients except cream to strained mixture; mix well. Cook over medium heat until mixture comes to a boil, stirring occasionally. Stir in cream; cook just until thoroughly heated. DO NOT BOIL. If desired, sprinkle with additional nutmeg.
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Corn was one of the most important and versatile Native American foods introduced to the early colonists. From a bread grain to a cereal to a vegetable, corn took many forms and was incorporated into a variety of recipes.
This soup can be prepared a day in advance and carefully reheated before serving. Use low heat, and do not let the soup boil or it will curdle.
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Nutrition Facts
Serving Size:1 Cup
Calories
145.1
Calories from Fat
140
Total Fat
7.6g
12%
Saturated Fat
4.2g
21%
Cholesterol
22.2mg
7%
Sodium
513.4mg
21%
Potassium
294.9mg
8%
Total Carbohydrate
19.3g
6%
Dietary Fiber
3.8g
15%
Sugars
5.8g
Protein
3.2g
% Daily Value*:
Vitamin A
330%
330%
Vitamin C
16.50%
16%
Calcium
4.10%
4%
Iron
7%
7%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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