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Photo: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Active Time:30 minsTotal Time:4 hrs 30 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:4 hrs 30 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupslower-sodium vegetable broth1(15 ounce) cancoconut milk8 frozen mini corn cobsor2 cups frozen corn kernels1 ½cupschopped scrubbed sweet potato1 ½cupschopped scrubbed Yukon Gold potato1cupfinely chopped yellow onion1cupfinely chopped unpeeled carrot1cupchopped scallions, plus more for garnish¾cupfinely chopped red bell pepper1 small Thai chileorserrano pepper, stemmed, seeded and ribs removed, finely chopped1 ½tablespoonsgreen curry paste2largecloves garlic, grated¾teaspoonsalt¼teaspoonground pepper½cuphalf-and-halfChopped fresh basil, chopped fresh cilantroand/orlime wedges for garnish
Cook Mode(Keep screen awake)
Ingredients
4cupslower-sodium vegetable broth
1(15 ounce) cancoconut milk
8 frozen mini corn cobsor2 cups frozen corn kernels
1 ½cupschopped scrubbed sweet potato
1 ½cupschopped scrubbed Yukon Gold potato
1cupfinely chopped yellow onion
1cupfinely chopped unpeeled carrot
1cupchopped scallions, plus more for garnish
¾cupfinely chopped red bell pepper
1 small Thai chileorserrano pepper, stemmed, seeded and ribs removed, finely chopped
1 ½tablespoonsgreen curry paste
2largecloves garlic, grated
¾teaspoonsalt
¼teaspoonground pepper
½cuphalf-and-half
Chopped fresh basil, chopped fresh cilantroand/orlime wedges for garnish
DirectionsCombine broth, coconut milk, corn, sweet potato, potato, onion, carrot, scallions, red bell pepper, chile, curry paste, garlic, salt and pepper in a 6- to 7-quart slow cooker. Cover and cook until the potatoes are tender and the corn is cooked through, about 4 hours on High or 8 hours on Low.Remove the corn cobs with tongs; place on a cutting board, and let cool for 10 minutes. Once slightly cool, cut kernels off the cobs. (You will have about 2 cups kernels.) Stir the corn kernels into the soup.(If using frozen corn kernels, skip this step.)Transfer about 3 cups of the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape (use caution when blending hot liquids). Place a clean towel over the opening. Puree until smooth, about 2 minutes. Return the puree to the slow cooker. Stir in half-and-half. Divide the soup among 8 bowls, and garnish with basil, cilantro, scallions and/or lime wedges, if desired.Originally appeared: EatingWell.com, December 2022
Directions
Combine broth, coconut milk, corn, sweet potato, potato, onion, carrot, scallions, red bell pepper, chile, curry paste, garlic, salt and pepper in a 6- to 7-quart slow cooker. Cover and cook until the potatoes are tender and the corn is cooked through, about 4 hours on High or 8 hours on Low.Remove the corn cobs with tongs; place on a cutting board, and let cool for 10 minutes. Once slightly cool, cut kernels off the cobs. (You will have about 2 cups kernels.) Stir the corn kernels into the soup.(If using frozen corn kernels, skip this step.)Transfer about 3 cups of the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape (use caution when blending hot liquids). Place a clean towel over the opening. Puree until smooth, about 2 minutes. Return the puree to the slow cooker. Stir in half-and-half. Divide the soup among 8 bowls, and garnish with basil, cilantro, scallions and/or lime wedges, if desired.
Combine broth, coconut milk, corn, sweet potato, potato, onion, carrot, scallions, red bell pepper, chile, curry paste, garlic, salt and pepper in a 6- to 7-quart slow cooker. Cover and cook until the potatoes are tender and the corn is cooked through, about 4 hours on High or 8 hours on Low.
Remove the corn cobs with tongs; place on a cutting board, and let cool for 10 minutes. Once slightly cool, cut kernels off the cobs. (You will have about 2 cups kernels.) Stir the corn kernels into the soup.(If using frozen corn kernels, skip this step.)
Transfer about 3 cups of the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape (use caution when blending hot liquids). Place a clean towel over the opening. Puree until smooth, about 2 minutes. Return the puree to the slow cooker. Stir in half-and-half. Divide the soup among 8 bowls, and garnish with basil, cilantro, scallions and/or lime wedges, if desired.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)242Calories13gFat30gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
