Corn Soup (creamy Style)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Eat-lf mail, Low fat, Soups & ste, Vegetarian | 6 | Servings |
INGREDIENTS
| 4 | c | Frozen Corn, Thawed |
| 4 | c | Nonfat Milk, Or Skim Soy |
| Milk | ||
| 4 | T | Cornstarch, Or 4 T Flour |
| 1/2 | t | Dill Weed |
| 1/4 | t | Black Pepper |
| 1 | t | Seasoned Salt, Or Mrs. Dash |
INSTRUCTIONS
Put the corn in a food processor and process it until slightly chopped. Empty the corn into a large saucepan. In a pint jar, place 1 C of milk and cornstarch or flour. Cover tightly; shake vigorously to mix thoroughly. Add to corn along with the remaining milk and seasonings. Over medium heat, cook 7 - 10 minutes until thickened. Prep Time: 15 min Cooking Time: 15 min Servings: 4 - 6 This is excellent. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> Recipe by: The Mormon Diet Cookbook Posted to Digest eat-lf.v097.n014, by Reggie Dwork <reggie@reggie.com> on Wed, 15 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1083
Calories From Fat: 1071
Total Fat: 121.1g
Cholesterol: <1mg
Sodium: 1419.7mg
Potassium: 70.6mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 1.5g