2.5 – 2 reviews • Corn Recipes
| Level: |
Intermediate |
| Total: |
30 min |
| Prep: |
30 min |
| Yield: |
5 c (1.2 l) |
Ingredients
- 1 tablespoon butter
- 3/4 cup (120 g) chopped onion
- 18 ounces (519 g) russet potatoes, cut into 1/2-inch (1.3 cm) cubes
- 2 cups (480 ml) vegetable stock
- 3 fresh corn ears, shucked, kernels removed OR 3 cups frozen corn kernels, divided use 1/2 cup milksalt and ground black pepper to tastefresh chopped parsley
Instructions
- 1. Heat a medium sauce pan over medium low heat. Saute onion in butter until soft, about 5 minutes. Add potatoes, stock, and 1 cup corn. Simmer with lid on until potatoes are tender, about 15 to 20 minutes.
- 2. Place mixture and milk into the Vitamix container and secure lid.
- 3. Select Variable 1.
- 4. Turn machine on and slowly increase speed to Variable 7.
- 5. Blend for 10 to 15 seconds.
- 6. Return mixture to saucepan over low heat. Stir in remaining corn and season with salt and pepper. Serve garnished with fresh chopped parsley.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
201 |
| Total Fat |
3 g |
| Saturated Fat |
1 g |
| Carbohydrates |
39 g |
| Dietary Fiber |
4 g |
| Sugar |
4 g |
| Protein |
5 g |
| Cholesterol |
5 mg |
| Sodium |
21 mg |