Corn Soup

Serves: 5
Total Calories: 347


1 cup chopped yellow onion
2 ounces margarine
1 cup fresh tomato, coarsely diced
2 cups canned whole corn
2 cups canned cream-style corn
1 (12-ounce) can evaporated milk
3 chicken bouillon cubes
3 cups water
salt and pepper to taste


In a 4-quart heavy pan, sauté onions in margarine until soft but not brown. Add tomatoes and simmer 3 minutes. Add corn, milk, and bouillon cubes dissolved in water. Add salt and pepper to taste. Simmer gently, covered, 15 minutes.

Fun Fact: The state of Iowa is named for the Ioway people, a Siouan tribe of Native Americans that formerly lived there. It is officially known as the “Hawkeye State” and unofficially known as the “Tall Corn State.”

Nutritional Facts:

Serves: 5
Total Calories: 347
Calories from Fat: 140

This Corn Soup recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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