Classic Cream Of Sweet Corn Soup
|Butter||1 1⁄2 Ounce (45 Gram)|
|Onion||1 , chopped|
|Potatoes||2 , diced|
|Plain flour||1⁄4 Cup (4 tbs)|
|Milk||4 Cup (64 tbs)|
|White pepper||To Taste|
|Canned sweetcorn||620 Gram, drained (2 Cans, 310 Gram Each)|
|Sweetcorn||620 Gram, drained (2 Cans, 310 Gram Each)|
|Crumbled fried bacon||1⁄4 Cup (4 tbs) (For Garnish)|
Melt the butter in a pan, add the onion and cook for 5 minutes, without browning.
Add the potatoes and cook for a further 2 minutes.
Stir in the flour, then gradually add the milk, stirring constantly.
Bring to the boil, add the bay leaf and salt and pepper to taste.
Add half of the sweetcorn, cover and simmer for 15 to 20 minutes.
Discard the bay leaf and cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan, add the remaining sweetcorn and heat through.
Stir in the cream, sprinkle over the bacon and serve immediately.
Serving size: Complete recipe
Calories 2740 Calories from Fat 745
% Daily Value*
Total Fat 83 g128.2%
Saturated Fat 43.2 g216%
Trans Fat 0 g
Cholesterol 223.5 mg74.5%
Sodium 3494.7 mg145.6%
Total Carbohydrates 436 g145.2%
Dietary Fiber 37.3 g149.4%
Sugars 127.3 g
Protein 90 g180.9%
Vitamin A 65.4% Vitamin C 219.6%
Calcium 120.2% Iron 42.3%
*Based on a 2000 Calorie diet