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Corn Soup

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Submitted by stumpw

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 473
CUPS ML WATER
2 473
CUPS ML MILK
4 946
CUPS ML CORN
fresh
1 5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML BUTTER
79
CUP ML CELERY
chopped
¼ 59
CUP ML ONIONS
chopped
¼ 59
CUP ML LEEKS
chopped
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 118
CUP ML WHIPPED CREAM

Directions

Bring water to a boil in a large saucepan.

Add milk, corn and salt, cook just until corn is tender.

Strain cooking liquid into a bowl and set corn aside.

Heat butter in same saucepan and sauté celery, onion and leek until softened.

Blend in flour, cook until bubbly.

Stir in reserved corn cooking liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 minutes.

Place corn and liquid in food processor or blender and purée in batches until smooth.

Return to saucepan and add cream.

Adjust seasonings with salt and pepper to taste.

Reheat until piping hot.

* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

do u have to use onions?

happyzhangbo   

The recipe uses onions, but if you don't like onions, simply omit it, and the flavor should be still good. Let us now how it comes out. Happy Cooking :-)

 

 

Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 190 37% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 484mg 20%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 13g
Vitamin A 12% Vitamin C 14%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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