“This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.” - by Abby
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 310 cal
- 16%
- Fat
- 10.9 g
- 17%
- Carbs
- 46.4 g
- 15%
Based on a 2,000 calorie diet
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Reviews (65)
Rate This Recipe
"This is delicious. I pureed half of the corn to make it creamier. I recommend melting the cream cheese a little first so that it melts into the soup easier...." See more"
What a Dish!
"Very good soup! I used a sweet onion, unsalted butter, 1% milk, and low-sodium broth. I added about a cup more broth than called for (and it made just enough for 3 adults and 2 kids as the main cour..." See morese of dinner). I also used Neufchatel cheese, and was afraid it wouldn't work, but it did. It was actually very thin until I added the cheese, and I was worried. At first, the cheese broke up into little chunks, but I wisked it really well and it worked fine. I don't use canned corn so I used 3 cups frozen (a mix of white and yellow). I used garlic powder and just a sprinkle of the garlic salt. Served with crackers and a nice green salad."
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