Try this Just-Like-Ebbies Corn and Tomato Soup recipe, or contribute your own.Suggest a better description
INTRO: Desperation Dinners, By Beverly Mills, with Alicia Ross Sept/1998 spotlights what Lorene Cook Lambert of Cross Plains, Tenn., did with Grandmother Ebbies corn and tomato soup. This recipe is so quick, theres plenty of time to stir up a box of corn-bread mix if you cant find bakery muffins. The muffins act as a giant crouton when the soup is ladled over them. Or you can serve the muffins on the side. DIRECTIONS: Make a small slit in the plastic pouch containing the cream-style corn; microwave 3 minutes on high. Meanwhile, melt butter over medium heat in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding the onion to the pot as you chop. Cook the onion for 3 minutes, until slightly softened. Meanwhile, open the broth and tomato cans. Add the garlic to the onions; cook 30 seconds. Add the chicken broth, tomatoes, corn kernels, cream-style corn and pepper to taste. Raise the heat to high. Bring the soup just to a boil, stirring from time to time, then reduce the heat to medium. Continue to cook, stirring frequently, for 5 minutes or until ready to serve. Cut corn muffins in half, place 2 muffin halves in each bowl, and ladle the soup over them. [per serving (without muffins): 188 calories; 3g fat (14 percent calories from fat); 8mg cholesterol; 7g protein; 37g carbohydrate; 4g fiber; 563mg sodium.] Recipe by: Desparation Dinners Posted to EAT-LF Digest by email@example.com on Oct 22, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (100%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 6.2mg||2 %|
|Sodium 2.1mg||0 %|
|Potassium 5.7mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 0.1g||0 %|
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Calories per serving: 51
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