Pressure Cooker Corn Soup Recipe
Recipe By Serious Eats
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.
4.7
30 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pressure Cooker Corn Soup Recipe
- 1/2 tablespoon Unsalted butter
- 1/2 part Medium leeks, white and pale green only, finely chopped
- 1/2 Medium cloves garlic, thinly sliced
- 1.50 Ears of corn, kernels cut off from cobs, cobs split in 1/2 and reserved
- 1/2 Bay leaves
- 1 sprig Tarragon, leaves minced, stems reserved separately
- 1/4 quart Up homemade or store bought low sodium chicken stock
- As required Kosher Salt And Freshly Ground Black Pepper
- 1/4 tablespoon Minced fresh chives
Nutrition
value
value
8
calories per serving
< 1 g Fat< 1 g Protein1 g Carbs1 g FiberOther
Current Totals
- Fat< 1g
- Protein< 1g
- Carbs1g
- Fiber1g
MacroNutrients
- Carbs1g
- Protein< 1g
- Fiber1g
Fats
- Fat< 1g
Vitamins & Minerals
- Calcium20mg
- Iron< 1mg
- Vitamin A4mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B94mcg
- Vitamin B120mcg
- Vitamin C1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium9mg
- Manganese1mg
- Phosphorus7mg
- Selenium< 1mcg
- Zinc< 1mg
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
Recipe By Serious Eats