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Cream Of Corn Soup

Canadian.Recipes's picture
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
Directions

Force the corn through a sieve and set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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4.2375
Average: 4.2 (20 votes)

Nutrition Rank

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 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

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Cream Of Corn Soup Recipe