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Cream Of Corn Soup

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Ingredients
  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
Directions

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.
Serve hot.
Season with hot sauce at the table.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Corn
Interest: 
Healthy

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

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

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Cream Of Corn Soup Recipe