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Creamed Corn Soup
Source: dLife

A creamy potato and corn soup.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 217.2
Total Carbs 38.4 g
Dietary Fiber 4.1 g
Sugars 11.5 g
Total Fat 1.6 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 0.0 mg
Protein 6.5 g
Sodium 486.4 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1/2 Milk , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
0 1/2 cup  fresh chopped onion
1 each  medium russet potato
2 each  medium garlic cloves
15 1/2 oz  Corn, whole kernel, canned
3 tbsp  white all purpose flour
0 1/2 tsp  ground coriander
0.125 tsp  ground cayenne (red pepper)
3 1/2 cup  low sodium vegetable broth
1 cup  fat free milk
2 each  fresh tomatoes
1 pinch  salt
1 pinch  black pepper
1 pinch  paprika
  1. Heat a cooking spray coated pot over medium heat.
  2. Cook onion, potato, and garlic 5 minutes or until onion is soft.
  3. Mix in corn, flour, coriander, and cayenne and saute 1 to 2 minutes, stirring occasionally.
  4. Pour in stock and let boil. Lower heat, place lid on pot, and simmer 10 minutes, potatoes should be soft.
  5. Using a food processor or blender, puree mixture until creamy.
  6. Pour soup back into pot and mix in milk and tomatoes. Let boil. Lower heat and simmer 5 minutes.
  7. Sprinkle with salt and pepper. When ready to serve, top soup with paprika.

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