Cream Of Corn-Potato Soup
|Non fat milk||2 Cup (32 tbs)|
|Corn kernels||2 Cup (32 tbs)|
|Peeled diced potato||1 Cup (16 tbs)|
|Prepared mustard/Dijon mustard||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Cayenne pepper||1 Pinch|
|Non fat dry milk powder||1⁄2 Cup (8 tbs)|
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.