Brown onion in bacon drippings. Add OXO cubes to boiling water. Add potatoes, corn and water mix to onions. Cover and bring to a boil. Cook on low until potatoes and corn are tender. Stir the tablespoon of flour into a small bit of the cold milk. Add this flour mixture, milk and cream, stirring well. Salt to taste and add parsley. Simmer to blend flavours. Serves 6.
Additions: Add 1 or 2 stalks diced celery and 1 shredded carrot to potatoes, corn and onions. About 5 minutes before potatoes are done, add 1 package frozen corn. Follow rest of recipe above, adding soup and milk, etc. You will have 8 to 10 servings of soup.
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 6|
|Calories from Fat: 158 (47%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 36.4mg||11 %|
|Sodium 440.3mg||15 %|
|Potassium 858.9mg||23 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 35.4g|
|Protein 6.9g||10 %|
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Calories per serving: 335
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