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Cream Of Corn Soup Recipe
|Onion||1 , chopped|
|Potato||1 Medium, finely sliced|
|Corn||1 1⁄2 Cup (24 tbs) (Fresh Or Canned)|
|Milk||3 1⁄2 Cup (56 tbs)|
|Chicken bouillon cube||1|
|Heavy cream||6 Teaspoon|
|Chopped chives/Chopped parsley / sprinkling of paprika||1 Tablespoon|
|Fried bread croutons||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2025 Calories from Fat 898
% Daily Value*
Total Fat 102 g156.2%
Saturated Fat 46.2 g230.9%
Trans Fat 0 g
Cholesterol 217 mg
Sodium 1738.1 mg72.4%
Total Carbohydrates 244 g81.5%
Dietary Fiber 20.3 g81.4%
Sugars 50.2 g
Protein 53 g105.7%
Vitamin A 77.2% Vitamin C 100.2%
Calcium 102% Iron 42.1%
*Based on a 2000 Calorie diet
Cook onion and potato gently, 5 minutes; shake pan occasionally to prevent sticking.
Add 1 cup corn; stir well.
Add milk, bay leaf, parsley, salt, pepper, and mace; bring to simmer.
Add bouillon cube; cook until vegetables are tender.
Put into electric blender; blend until smooth or put through fine food mill.
Return to pan with remaining corn (if fresh, simmer in salted water until tender. )
Reheat until nearly boiling; adjust seasoning.