Classic Cream of Corn Soup
Classic Cream of Corn Soup recipe
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
corn
|
|
| 2 | cups |
milk
scalded |
|
| 3 | tablespoons |
butter
or butter substitute, melted |
|
| 1 | cup |
water
boiling |
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | tablespoon |
onions
minced |
|
| 1 | tablespoon |
celery leaves
chopped |
* |
|
salt
|
*
|
||
|
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
corn
|
|
| 473 | ml |
milk
scalded |
|
| 45 | ml |
butter
or butter substitute, melted |
|
| 237 | ml |
water
boiling |
|
| 45 | ml |
all-purpose flour
|
|
| 7.5 | ml |
onions
minced |
|
| 15 | ml |
celery leaves
chopped |
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Brown onion and celery leaves in butter.
Add flour.
Mix until smooth.
Add milk slowly, stirring constantly.
Add water.
Cook over hot water until thick and smooth.
Add corn. Season to taste.
Heat thoroughly.
If desired, celery salt to taste may be substituted for chopped celery leaves.
