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Cream Of Corn Soup

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Ingredients
  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 1
  Heavy cream 6 Tablespoon
  Chopped parsley 1 Tablespoon
  Fried bread croutons 1 Cup (16 tbs)
Directions

1. Melt the butter and cook the onion and potato gently, covered, to 5 minutes, shaking the pan occasionally to prevent sticking. Add 1 cup of the corn. Stir well. Then add the milk, bay leaf, parsley, salt, pepper, and mace. Bring to simmering heat, add bouillon cube, and cook until vegetables are tender.
2. Put soup into electric blender and blend until smooth, or put through fine food mill.
3. Return soup to the pan with the remaining corn (which if fresh should be simmered until tender in salted water). Reheat soup until nearly boiling, and adjust seasoning.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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4.12
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5924 Calories from Fat 3112

% Daily Value*

Total Fat 348 g534.8%

Saturated Fat 107.4 g537%

Trans Fat 0 g

Cholesterol 1304.1 mg434.7%

Sodium 1417.5 mg59.1%

Total Carbohydrates 333 g110.9%

Dietary Fiber 23 g92%

Sugars 50.1 g

Protein 372 g744.3%

Vitamin A 136.8% Vitamin C 119.5%

Calcium 123.1% Iron 111.9%

*Based on a 2000 Calorie diet

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Cream Of Corn Soup Recipe