Photo: Cala
Estimated Nutrition (whole recipe, rough)
718
Calories
22g
Protein
19g
Fat
114g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups corn off the cob
- 6 cups water
- 4 tablespoons unsalted butter
- 1 tablespoon flour
- 1 large egg
- Salt to taste
- Pepper to taste
Directions
1
Combine the corn and water in a large pot. Bring to a boil .
2
Make a roux with the butter and flour.
3
Add the roux to the soup when the corn is tender.
4
Boil for an additional 10–15 minutes.
5
Beat the egg and add it to the soup. Immediately take the soup off the heat.
6
Add salt and pepper to taste.
Recipe sourced from
wikibooks