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Cream Of Corn-Potato Soup Recipe
|Non fat milk||2 Cup (32 tbs)|
|Corn kernels||2 Cup (32 tbs)|
|Peeled diced potato||1 Cup (16 tbs)|
|Prepared mustard/Dijon mustard||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Cayenne pepper||1 Pinch|
|Non fat dry milk powder||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2368 Calories from Fat 77
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 0.67 g3.4%
Trans Fat 0 g
Cholesterol 36.8 mg12.3%
Sodium 1069.9 mg44.6%
Total Carbohydrates 446 g148.7%
Dietary Fiber 82.7 g331%
Sugars 87.5 g
Protein 115 g229.6%
Vitamin A 17% Vitamin C 37.2%
Calcium 199.8% Iron 21.8%
*Based on a 2000 Calorie diet
Process until corn and potato are coarsely pureed.
Pour into a saucepan.
Add remaining 1 cup milk and dry milk and bring just to boil.
Reduce heat, cover and simmer gently 20 minutes, or until potatoes are thoroughly cooked and soup is thick and rich.
Ladle into serving bowls and sprinkle each bowlful with paprika for color.