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Cream Of Corn-Potato Soup

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Ingredients
  Non fat milk 2 Cup (32 tbs)
  Corn kernels 2 Cup (32 tbs)
  Peeled diced potato 1 Cup (16 tbs)
  Onion 1⁄2 Medium
  Prepared mustard/Dijon mustard 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Honey 1 Teaspoon
  Cayenne pepper 1 Pinch
  Non fat dry milk powder 1⁄2 Cup (8 tbs)
  Paprika To Taste
Directions

In a blender, combine 1 cup milk (reserve other cup), and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper.
Process until corn and potato are coarsely pureed.
Pour into a saucepan.
Add remaining 1 cup milk and dry milk and bring just to boil.
Reduce heat, cover and simmer gently 20 minutes, or until potatoes are thoroughly cooked and soup is thick and rich.
Ladle into serving bowls and sprinkle each bowlful with paprika for color.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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4.39722
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2368 Calories from Fat 77

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 0.67 g3.4%

Trans Fat 0 g

Cholesterol 36.8 mg12.3%

Sodium 1069.9 mg44.6%

Total Carbohydrates 446 g148.7%

Dietary Fiber 82.7 g331%

Sugars 87.5 g

Protein 115 g229.6%

Vitamin A 17% Vitamin C 37.2%

Calcium 199.8% Iron 21.8%

*Based on a 2000 Calorie diet

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Cream Of Corn-Potato Soup Recipe