Cream Of Corn Soup Recipe

Cream Of Corn Soup picture

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
DishMain Ingredient
Interest Group

Ingredients

 Butter3 Tablespoon
 Onion1 , chopped
 Potato1 Medium, finely sliced
 Corn1 1⁄2 Cup (24 tbs), fresh or canned
 Milk3 1⁄2 Cup (56 tbs)
 Bay leaf1
 Parsley sprigs4
 Mace1⁄4 Teaspoon
 Chicken1
 Heavy cream6 Tablespoon
 Chopped parsley1 Tablespoon
 Fried bread croutons1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5924 Calories from Fat 3112

% Daily Value*

Total Fat 348 g534.8%

Saturated Fat 107.4 g537%

Trans Fat 0 g

Cholesterol 1304.1 mg

Sodium 1417.5 mg59.1%

Total Carbohydrates 333 g110.9%

Dietary Fiber 23 g92%

Sugars 50.1 g

Protein 372 g744.3%

Vitamin A 136.8% Vitamin C 119.5%

Calcium 123.1% Iron 111.9%

*Based on a 2000 Calorie diet

Directions

1. Melt the butter and cook the onion and potato gently, covered, to 5 minutes, shaking the pan occasionally to prevent sticking. Add 1 cup of the corn. Stir well. Then add the milk, bay leaf, parsley, salt, pepper, and mace. Bring to simmering heat, add bouillon cube, and cook until vegetables are tender.
2. Put soup into electric blender and blend until smooth, or put through fine food mill.
3. Return soup to the pan with the remaining corn (which if fresh should be simmered until tender in salted water). Reheat soup until nearly boiling, and adjust seasoning.
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