Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Special Features: Simple (6 ingredients or less)
Nutrition Content: Good Source of Calcium
Meal Type: Soups & Stews
Ingredients
6 Fresh medium ears of corn
1/2 cup Water
1 1/2 teaspoons Salt
1/4 cup Chopped onion
4 cups Milk
2 tablespoons Butter or margarine
3 tablespoons All-purpose flour
1/4 teaspoon White pepper
Preparation
Using a sharp knife, cut tips of corn kernels off cob and scrape. In a saucepan, combine the corn, onion, one-half cup water and one-half teaspoon salt. Bring to boil; reduce heat. Cover; simmer about 15 minutes until corn is barely done, stirring occasionally. Stir in 3 1/2 cups of milk, the butter or margarine, 1 teaspoon salt, and one-quarter teaspoon pepper.
Combine the remaining one-half cup milk and the flour. Add milk-flour mixture to corn mixture. Cook and stir till thickened and bubbly. Gradually stir about 1 cup of the hot mixture in saucepan. Cook over low heat for 2 minutes more, stirring constantly (do NOT boil). If desired, garnish soup with snipped chives and paprika or crumbled bacon.
Cook's Notes
Nutrition analysis calculated with 1% milk.
Nutrition Information
Calories: 201
;
Total Fat: 7
;
Saturated Fat: 4
;
Carbohydrates: 29
;
Protein: 9
;
Calcium: 199
;
Sodium: 694
;
Fiber: 3