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Cream Of Corn Soup Recipe
|Cream style corn||34 Ounce (2 17 Ounce Cans)|
|Onion||1 Large, grated|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
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 mg
Sodium 5929.5 mg247.1%
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
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.