Curried Corn Soup Recipe
Posted on
With a hint of Asian flavor, this quick meal will be a hit with anyone.
Total time: 01 M 30 S
Servings: 3
Calories: 140
Ingredients
- 1(15 oz.) can corn or 2 cups frozen corn steamed
- 1 cup low-fat milk
- 1 chicken bouillon cube
- 1/2 tsp. curry powder
Nutritional Information
- Serving Size: 1 cup
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 5mg
- Sodium: 805mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 9g
- Protein: 5g
Instructions
- Add all ingredients to FourSide or WildSide+ jar in order listed and secure lid.
- Select "Soup" cycle.
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Please ignore my question, I see the answer in the previous comments.
I assume you drain the can of corn. Can you confirm that?
You can use vegetable bouillon or a vegetarian chicken bouillon.
To make the Soup vegetarian – what do you substitute the Chicken Boullion with?
I made this with Soy-Milk substitute of low-fat milk ,last night!! More Creamy taste and healthier..I guess..!!
5 stars! Easy and very tasty!
A very nice light soup. Not the thickest or most robust soup you’ll ever have but still nice. Plus it’s super easy.
I am guessing I would drain because I am also adding milk. I am watching to see if you get a different reply.
If I’m using can corn do I drain it or use the liquid?
Yes, drain it! :)
You’ll want to drain it. Happy blending!
5 Stars!
It taste as good as it is easy.