Vegetable Chowder With Shredded Spinach
|Onion||1 Medium, chopped|
|Potatoes||2 Medium, diced|
|Water||1 Cup (16 tbs)|
|Canned creamed corn||16 1⁄2 Ounce (1 Can)|
|Imported italian tomatoes||14 Ounce, chopped (Including Juice)|
|Dried marjoram||1 Teaspoon|
|Dried dill||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Cayenne pepper||To Taste|
|Milk||1⁄2 Cup (8 tbs) (Whole Or Skim)|
|Shredded spinach||2 Cup (32 tbs), stems removed|
Melt the butter in a 3-quart saucepan, and saute the onion until it's wilted but not brown.
Add the potatoes, water, and salt; cook until the potatoes are tender.
Stir in the corn, tomatoes, and seasonings, and simmer the soup, uncovered, for about 8 minutes, stirring often.
Blend in the milk while stirring constantly.
(It won't curdle because of the thickening in the creamed corn.) Stir in the spinach and immediately remove the soup from the heat.