Cream of Corn Soup

Serves: 5
Total Calories: 298


1 can cream-style corn
1 cup milk
1 cup light cream
2 chicken bouillon cubes or 2 teaspoons chicken stock base
salt and white pepper to taste
1/2 stick butter
chopped parsley


Blend corn in blender. Combine with milk, cream and bouillon cubes. Add salt and pepper. Pour into saucepan, bring to boil, stirring constantly. Add butter. Garnish with chopped parsley.

Fun Fact: Corn is grown in more countries than any other crop. The U.S. grows more corn than any other country in the world, producing 41% of the planet’s corn.

Nutritional Facts:

Serves: 5
Total Calories: 298
Calories from Fat: 265

This Cream of Corn Soup recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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