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Cream Of Corn Soup

Gadget.Cook's picture
This Cream of Corn Soup is a fabulous appetizer ! Relish this creamy corn soup at leisure and tell me how you've enjoyed it ! Your suggestions about the Cream of Corn Soup are welcome !
  Chicken broth 3 Cup (48 tbs)
  Onion 1 , finely chopped
  Potato 1 , peeled and cut into small pieces
  Celery stalks 2 , finely chopped
  Fresh corn kernels/1 cup canned cream-style corn 1 Cup (16 tbs), freshly shucked
  Light cream 1 Cup (16 tbs)
  Egg yolks 2
  Salt To Taste
  Pepper To Taste

Place the chicken broth, onion, potato, and celery in a 2 quart glass or ceramic casserole.
Cover and cook on the highest set ting for 6 minutes, until the potato and celery are very tender.
Puree the soup in a blender.
Add the corn.
Add 3/4 cup cream and heat to simmering point for 2 minutes.
Stir the remaining 1/4 cup of cream with the egg yolks and add to the soup.
Cook uncovered for 30 seconds.
Season with salt and pepper.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 448 Calories from Fat 190

% Daily Value*

Total Fat 21 g33%

Saturated Fat 12.4 g61.8%

Trans Fat 0 g

Cholesterol 159.2 mg53.1%

Sodium 595.8 mg24.8%

Total Carbohydrates 53 g17.7%

Dietary Fiber 11.3 g45.1%

Sugars 3.1 g

Protein 11 g22%

Vitamin A 16.1% Vitamin C 22.3%

Calcium 7.3% Iron 4%

*Based on a 2000 Calorie diet

Cream Of Corn Soup Recipe