Victoria's Corn Soup Recipe

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Victoria's Corn Soup
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Ingredients
6
Count
Nutrition
141
Calories
Total time
10
Minutes
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Ingredients:

  • 1 (16 oz) can creamed corn
  • 1 (16 oz) can sweet corn
  • 200 g pasta
  • 4 eggs
  • 1 quart water

Directions:

  1. Boil water.
  2. Dissolve chicken stock in boiling water.
  3. Put cream corn and sweet corn in stock and stir thoroughly.
  4. Add pasta and cook for 7 minutes.
  5. Crack eggs into a cup and stir thoroughly.
  6. Slowly pour eggs into soup while stirring.
  7. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 141.06 Kcal (591 kJ)
Calories from fat 45.49 Kcal
% Daily Value*
Total Fat 5.05g 8%
Cholesterol 180.22mg 60%
Sodium 74.13mg 3%
Potassium 112.31mg 2%
Total Carbs 15.68g 5%
Sugars 0.66g 3%
Dietary Fiber 0.35g 1%
Protein 8.68g 17%
Vitamin C 1mg 2%
Iron 1.5mg 8%
Calcium 51.6mg 5%
Amount Per 100 g
Calories 40.77 Kcal (171 kJ)
Calories from fat 13.15 Kcal
% Daily Value*
Total Fat 1.46g 8%
Cholesterol 52.08mg 60%
Sodium 21.42mg 3%
Potassium 32.46mg 2%
Total Carbs 4.53g 5%
Sugars 0.19g 3%
Dietary Fiber 0.1g 1%
Protein 2.51g 17%
Vitamin C 0.3mg 2%
Iron 0.4mg 8%
Calcium 14.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • sugar free

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