cut up onions
saute onions in 1 stick of butter until tinder
mix flour and 1 stick of butter and cook for awhile with out browning
add onions to flour and butter
slowly added warmed half -and- half
add chicken broth
add corn and cream corn
season with white pepper, Worcestershire sauce, crystal hot sauce , crab boil and parsley flakes
heat on low until soup is hot
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (409g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 489 (63%)|
|Amt Per Serving||% DV|
|Total Fat 54.3g||72 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 320mg||98 %|
|Sodium 370mg||13 %|
|Potassium 729.1mg||19 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 23.8g|
|Protein 48g||69 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 781
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