Creamed Corn Soup Recipe

Creamed Corn Soup Recipe

4 first-course servings



1/2 cup chopped onion

1 medium Idaho potato, peeled, cubed

2 cloves garlic, minced

1 can whole kernel corn, drained

3 tablespoons flour

1/2 teaspoon ground coriander

1/8 teaspoon cayenne pepper

2 cans vegetable or chicken broth

1 cup fat-free milk

2 medium tomatoes, seeded, chopped

Salt and pepper, to taste


Saute onion, potato, and garlic in lightly greased saucepan until onion is tender, about 5 minutes. Stir in corn, flour, coriander, and cayenne pepper, cook 1 minute longer. Stir in broth and heat to boiling, reduce heat and simmer, covered, until potato is tender, about 10 minutes.


Process soup in food processor or blender until almost smooth; return to saucepan, stir in milk and tomatoes and heat to boiling. Reduce heat and simmer, uncovered, 5 minutes. Season to taste with salt and pepper.


Per Serving:

Calories: 238

% of calories from fat: 8

Fat (gm): 2.3

Saturated fat (gm): 0.4

Cholesterol (gm): 1

Sodium (mg): 443

Protein (gm): 7.7

Carbohydrate (gm): 45.7

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