Meaty Southwestern Corn Cob Soup
Created by lovinretirement on September 14, 2013
- Servings: 7
- Prep Time: 30m
- Cook Time: 3h
- Recipe #10527
Ingredients
- 3 cups chicken stock
- 2 quarts water
- 6 or 8 corn cobs (raw, stripped corn cobs)
- 1 teaspoon salt
- 2 tablespoons dried parsley
- 2 tablespoons onions, dehydrated
- 5 thyme sprigs (fresh thyme, tied together with butchers twine)
- 1 pound ground turkey
- 1 tablespoon oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- Pinch cayenne pepper
- 8 ounces mushrooms, fresh (white, sliced)
- 1 carrot, large (diced)
- 15 ounce creamed corn (one 15 ounce can)
- 1/2 cup half & half (or milk)
How to Make
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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.
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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.
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Step 3: Simmer another hour. Add half & half or milk and heat just to warm. Remove thyme bundle before serving.
Nutritional Facts
- 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