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Fresh Cream Of Corn Soup Recipe
|Onion||3 Tablespoon, chopped|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Cream style corn||1 Can (10 oz)|
|Cream fresh||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1330 Calories from Fat 654
% Daily Value*
Total Fat 73 g112.3%
Saturated Fat 43.3 g216.4%
Trans Fat 0 g
Cholesterol 216.6 mg
Sodium 2735 mg114%
Total Carbohydrates 135 g45%
Dietary Fiber 5.2 g20.7%
Sugars 38.8 g
Protein 37 g73.6%
Vitamin A 43.1% Vitamin C 14.1%
Calcium 104% Iron 17.2%
*Based on a 2000 Calorie diet
Add flour and mix.
Heat for another 30 seconds.
Put the ingredients in a saucepan.
Add soup stock (soup cube dissolved in a cup of water) and milk.
Cook over medium heat, stirring constantly.
Add corn, minced well in a blender, to Bechamel sauce, and cook for 3 minutes, stirring after 1 minute, 30 seconds.
Strain the soup twice, and add salt and pepper to taste.
Heat in the oven again.
Heat again before serving.
Add fresh cream just before it comes to a boil.
Serve in a soup bowl with a few croutons on top.