Cream Of Corn-Potato Soup

Recipe Ingredients

2 cups	474ml	Nonfat milk; divided or substitute
2 cups	125g / 4.4oz	Corn kernels - fresh or froze
1 cup	237ml	Potato - peel & dice
1/2 cup	31g / 1.1oz	Onion (medium)
1 tablespoon	15ml	Mustard - spicy or dijon
2		Garlic - split in half

Recipe Instructions

pn Cayenne pepper; optional 1/2 c Nonfat dry milk powder 1 ts Honey Paprika; for garnish

Preparation Time: 0:30 In blender, combine 1 C 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 C milk and dry milk and bring just to boil. Reduce heat, cover and simmer gently 20 min, or until potatoes are thoroughly cooked and soup is thick and rich. Ladle into serving bowls and sprinkle each bowlful with paprika for color.

Source:
George Robertson Fort Worth, Texas

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