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When our granddaughter Kim hosted the family Thanksgiving dinner at her home for the first time, she served a five-course meal, much to our surprise! For the first course, she ladled up steaming bowls of this rich creamy soup. It was absolutely delicious. -Thelma Reid, Guthrie, Oklahoma
Nutritional Facts 1 serving (1 cup) equals 239 calories, 10 g fat (5 g saturated fat), 26 mg cholesterol, 789 mg sodium, 35 g carbohydrate, 5 g fiber, 8 g protein.
Originally published as Rosemary Corn Soup in Taste of Home April/May 2002, p39
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Reviewed on May. 02, 2010 by Louise.Hooper
This recipe is an autumn favourite of mine. I like to mix white and yellow fresh corn depending on what's in the supermarket. If time is an issue though the frozen kernels work just as well.
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