Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories406.2 kcal (20%)
Total Fat13.7 g (20%)
Carbs63.9 g (25%)
Sugars21.3 g (24%)
Protein14.7 g (29%)
Sodium828.1 mg (41%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Melt butter over low heat.
Step 2
Add onions, garlic, bell pepper and cook for about 10 minutes, stirring occasionally, until softened.
Step 3
Stir in potatoes, 3/4 of the corn, bay leaves, stock and bring to a boil and simmer, stirring boccasionally, for 15 minutes.
Step 4
Blend the remaining corn with milk using an immersion blender.
Step 5
Stir the purée into soup, season with black pepper and simmer for 5-10 minutes, until slightly thickened.
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