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Becky Pittman
Creamy corn soup with seafood
A tasty recipe. The main course contains the following ingredients: fish, red peppers, leeks, corn kernels (a 300 g), liquid margarine, flour, meat bouillon tablets, mixed seafood (frozen, a 500 g), cream culinary (200 ml) and farm brown sesame bread.
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Ingredients
Directions
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Clean pepper and cut into pieces.
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Clean the leek and cut into rings.
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Drain corn.
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Heat margarine in a soup pot and gently fry the leek with paprika for 3 minutes.
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Add flour while stirring.
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Add 1 liter of water with constant stirring and bring to the boil.
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Add bouillon cubes and corn and simmer for 2 minutes.
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Add seafood and cream and heat through and through.
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Toasting bread.
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Season the soup with salt and pepper.
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Serve with toast..
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Nutrition
615Calories
Sodium32% DV760mg
Fat34% DV22g
Protein46% DV23g
Carbs27% DV81g
Fiber0% DV0g
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