Cream Of Corn Soup
|Corn kernels||2 Cup (32 tbs) (Fresh Or Frozen)|
|Water||1 Cup (16 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon (Or To Taste)|
|Low-sodium soy sauce||2 Teaspoon|
|Cold water||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Egg whites||3 , lightly beaten (From Large Eggs)|
|Hot pepper sauce||To Taste|
In a blender or the workbowl of a food processor fitted with the metal blade, blend corn and water until creamy.
Add milk and pepper.
In a 3-quart saucepan, heat mixture over medium-high heat to boiling.
Reduce heat and simmer, covered, 5 minutes.
In a small bowl, mix soy sauce and 1 tablespoon cold water; add cornstarch and stir to dissolve.
Add cornstarch mixture to soup and stir to thicken.
Remove from heat and add egg whites, slowly, while stirring with a fork.
Season with hot sauce at the table.
Serving size: Complete recipe
Calories 1299 Calories from Fat 53
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 0.29 g1.4%
Trans Fat 0 g
Cholesterol 4.6 mg1.5%
Sodium 471.2 mg19.6%
Total Carbohydrates 248 g82.8%
Dietary Fiber 57.4 g229.8%
Sugars 12.5 g
Protein 56 g111.2%
Vitamin A 0.5% Vitamin C 4.8%
Calcium 29.8% Iron 3.1%
*Based on a 2000 Calorie diet