Zucchini-Corn Soup with Crispy Bacon
Source: Midwest Living
To make this soup even faster, use 1 1/2 cups frozen whole kernel corn, thawed, in place of the ears of corn. Prepare as directed, except omit Step 1. Note: If using frozen corn, the soup will have a slightly thinner consistency.
172 calories; total fat 8g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 9mg; sodium 680mg; potassium 524mg; carbohydrates 20g; fiber 3g; sugar 8g; protein 9g; trans fatty acidg; vitamin a 346IU; vitamin c 25mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 28mg; iron 1mg.