Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/corn-potage/

Corn Potage

Recipe Developed by Chef Mike Brennan – the photo is a representation of the recipe

Corn Potage

Remember: If you are on a fluid restriction you will need to count this soup as part of your daily fluid requirements.

Ingredients

8 cups
No Salt Added Chicken Broth
2 ¼ cup
fresh or frozen corn kernels
2 tbsp
sake
1 tsp
sugar
2 tbsp
cornstarch (blended with 2 tbsp water)
2
egg whites lightly beaten
4
scallions thinly sliced

Directions

1. Bring stock to a boil, add corn and cook for 5 minutes.
2. Strain stock over a bowl, reserve liquid, transfer corn to a blender and blend until smooth.
3. Return stock to the pan, press corn through a china cap to remove any solids.
4. Bring to a boil, stir in sake and sugar.
5. Add cornstarch mixture and cook stirring constantly until thickened.
6. Drizzle in the beaten egg white while slowly stirring in circular motion.
7. Remove from heat, add scallions, reserve some for garnish.

Nutrient Analysis

  • Calories: 672 KCal
  • Protein: 32 g
  • Carbohydrates: 120 g
  • Fibre: 8 g
  • Sodium: 688 mg
  • Phosphorus: 824 mg
  • Potassium: 2552 mg

Leave a Reply