Meaty Southwestern Corn Cob Soup
Recipe: #10527
September 14, 2013
Categories: Turkey, Southwest Fathers Day, Game/Sports Day, No Eggs, more
"I came up with this recipe to use up some corn cobs that I had cut the corn off and saved the cobs in the freezer to use for soup stock."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (256.6 g)
- Calories 303.4
- Total Fat - 14.9 g
- Saturated Fat - 5.3 g
- Cholesterol - 111 mg
- Sodium - 622.3 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 2.7 g
- Sugars - 2.6 g
- Protein - 28.9 g
- Calcium - 68.3 mg
- Iron - 2.1 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large pan, put stock, water, 1 teaspoon salt, parsley, onions, thyme sprigs and corn cobs. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours, covered. Add carrots and mushrooms to broth.
Step 2
Brown ground turkey with oil in skillet with additional spices listed. Brown well on both sides and crumble, but not real fine. Remove corn cobs and add browned turkey and creamed corn to soup.
Step 3
Simmer another hour. Add half & half or milk and heat just to warm. Remove thyme bundle before serving.
Tips
No special items needed.
0 Reviews
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