Cream Of Corn Soup Recipe
Ingredients
| Cream style corn | 34 Ounce (2 17 Ounce Cans) | |
| Milk | 1 Quart | |
| Onion | 1 Large, grated | |
| Chopped celery | 1⁄4 Cup (4 tbs) | |
| Chopped carrot | 1⁄4 Cup (4 tbs) | |
| Parsley sprigs | 1 | |
| Butter | 5 Tablespoon | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Monosodium glutamate | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1917 Calories from Fat 818
% Daily Value*
Total Fat 92 g142.1%
Saturated Fat 56.4 g281.9%
Trans Fat 0 g
Cholesterol 255.9 mg85.3%
Sodium 5161.5 mg215.1%
Total Carbohydrates 232 g77.2%
Dietary Fiber 14.5 g58.1%
Sugars 106.7 g
Protein 45 g90.5%
Vitamin A 168.5% Vitamin C 57.3%
Calcium 118.9% Iron 14.7%
*Based on a 2000 Calorie diet
Directions
Combine milk, onion, celery, carrot, and parsley in top of a double boiler.
Scald over simmering water.
Heat butter in a heavy 2-quart saucepan over low heat; blend in flour and remaining ingredients.
Stirring constantly, heat until mixture bubbles.
Strain the scalded milk mixture and add it gradually to butter-flour mixture, stirring constantly; cook and stir until mixture is thickened.
Chef
