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Cream Of Corn-Potato Soup

Diet.Chef's picture
Ingredients
  Non fat milk 2 Cup (32 tbs)
  Corn kernels 2 Cup (32 tbs)
  Peeled diced potato 1 Cup (16 tbs)
  Onion 1⁄2 Medium
  Prepared mustard/Dijon mustard 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Honey 1 Teaspoon
  Cayenne pepper 1 Pinch
  Non fat dry milk powder 1⁄2 Cup (8 tbs)
  Paprika To Taste
Directions

In a blender, combine 1 cup milk (reserve other cup), and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper.
Process until corn and potato are coarsely pureed.
Pour into a saucepan.
Add remaining 1 cup milk and dry milk and bring just to boil.
Reduce heat, cover and simmer gently 20 minutes, or until potatoes are thoroughly cooked and soup is thick and rich.
Ladle into serving bowls and sprinkle each bowlful with paprika for color.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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