The real key to a good corn soup lies in extracting as much flavor as possible out of those cobs, and a pressure cooker is the key to maximizing extraction. Use it to make the corniest corn soup you've ever tasted in under half an hour.
1 quart Up homemade or store bought low sodium chicken stock
Kosher Salt And Freshly Ground Black Pepper
1 tablespoon Minced fresh chives
Nutrition value
8
calories per serving
< 1 g Fat< 1 g Protein1 g Carbs1 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
1 g Carbs
1 g Fiber
MacroNutrients
Carbs
1 g
Protein
0 g
Fiber
1 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
20 mg
Iron
1 mg
Vitamin A
4 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
4 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
9 mg
Manganese
1 mg
Phosphorus
7 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment