Quick Corn Soup
Created by dienia b on May 2, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 15m
- Recipe #42756
Ingredients
- 10 ounces cream of celery soup (1 can)
- 10 ounces cream of potato soup (1 can)
- 10 ounces New England clam chowder (1 can)
- 15 ounces creamed corn (1 can)
- 1/4 cup frozen corn
- 16 ounces light cream (2 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
How to Make
-
Step 1: Empty canned items into a sauce pan.
-
Step 2: Rinse out cans with 1/2 and 1/2 cream.
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Step 3: A dd corn and season to taste.
-
Step 4: Heat up.
Nutritional Facts
- Serving Size: 1 (335.4 g)
- Calories 347.1
- Total Fat - 22 g
- Saturated Fat - 11 g
- Cholesterol - 61.9 mg
- Sodium - 726 mg
- Total Carbohydrate - 32.8 g
- Dietary Fiber - 3.6 g
- Sugars - 2.5 g
- Protein - 7.7 g
- Calcium - 116.4 mg
- Iron - 1.8 mg
- Vitamin C - 17.7 mg
- Thiamin - 0.1 mg