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Cream of Corn Soup

Saved in 4 recipe boxes and 2 cookbooks
Cream of Corn Soup

If I were having my teeth out again, I'd have soup. I think it's comforting, and it's definitely easy to eat! My favorite is this recipe for "cream" of corn soup. Fat free and vegetarian.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


10 ounces corn
frozen or 2 ears fresh
4 cups water
1 cup onions
¼ cup cornmeal
or more, the more the thicker it gets
1 x salt
to taste
1 x soy sauce, tamari
to taste or tamari
* not incl. in nutrient facts


Sauté onion and corn in a few teaspoons of water, adding more if it gets dry.

Add cornmeal, stirring to avoid lumps, and so all veggies are covered.

Slowly add water and stir to once again avoid lumps.

Bring to a boil, then simmer for 40 minutes.

Add salt or soy sauce at the end.

I am not a big soup fan, but I had 2 bowls of this stuff.

The best part is, you can make a ton and not have to cook for a while.

First published: last updated: 2015-03-30

4 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1


over 4 years

This simple corn soup was very tasty and versatile, you can add whatever your favorite seasonings or even some fresh veggies into it, to make the soup more texture, nutriton and flavor!



Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 849% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 10%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

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