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Curried Cream of Corn Soup

chef.tim.lee's picture
Ingredients
  Corn kernels 4 Cup (64 tbs), cooked (Fresh / Frozen)
  Onion 1⁄4 Medium, peeled and sliced
  Butter 1 Tablespoon
  Flour 1 Tablespoon
  Curry powder 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Pinch
  Chicken stock 2 Cup (32 tbs)
  Milk 2 Cup (32 tbs)
Directions

MAKING
1) In a saucepan, saute the corn and onion in the butter for about 2 minutes, or until the corn is just tender.
2) Stir in the flour, curry powder, salt and pepper.
3) Stir continuously and cook over a medium heat for a few minutes, do not allow the flour to brown.
4) Gradually stir in the chicken stock and cook for another 2 minutes.
5) In a blender, blend the mixture until smooth.
6) Pour in the milk and stir constantly over a medium heat until it just boils.

SERVING
7) Serve the Curried Cream of Corn Soup hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 487 Calories from Fat 65

% Daily Value*

Total Fat 7 g11%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 15.3 mg5.1%

Sodium 227.2 mg9.5%

Total Carbohydrates 86 g28.6%

Dietary Fiber 19.4 g77.7%

Sugars 5.6 g

Protein 18 g35.1%

Vitamin A 3% Vitamin C 1.4%

Calcium 9.4% Iron 2.8%

*Based on a 2000 Calorie diet

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Curried Cream Of Corn Soup Recipe