You are here

Cream Of Corn Soup

admin's picture
  Butter 3 Tablespoon
  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)
  Bay leaf 1
  Parsley sprigs 4
  Mace 1⁄4 Teaspoon
  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)
  Salt To Taste
  Pepper To Taste

Melt butter.
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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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 mg72.3%

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

Cream Of Corn Soup Recipe