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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Creamed Corn Soup

Source: dLife

A creamy potato and corn soup.

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 1.6 Fat, 1.1 Vegetables, 0.3 Milk, 1.6 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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Servings

Ingredients

1.0
1 each cooking spray 0.5
0 1/2 cup fresh chopped onion 1.0
1 each medium russet potato 2.0
2 each medium garlic cloves 15.5
15 1/2 oz Corn, whole kernel, canned 3.0
3 tbsp white all purpose flour 0.5
0 1/2 tsp ground coriander 0.125
0.125 tsp ground cayenne (red pepper) 3.5
3 1/2 cup low sodium vegetable broth 1.0
1 cup fat free milk 2.0
2 each fresh tomatoes 1.0
1 pinch salt 1.0
1 pinch black pepper 1.0
1 pinch paprika

Directions

Heat a cooking spray coated pot over medium heat.
Cook onion, potato, and garlic 5 minutes or until onion is soft.
Mix in corn, flour, coriander, and cayenne and saute 1 to 2 minutes, stirring occasionally.
Pour in stock and let boil. Lower heat, place lid on pot, and simmer 10 minutes, potatoes should be soft.
Using a food processor or blender, puree mixture until creamy.
Pour soup back into pot and mix in milk and tomatoes. Let boil. Lower heat and simmer 5 minutes.
Sprinkle with salt and pepper. When ready to serve, top soup with paprika.