Cream Of Corn-Potato Soup Recipe
An empty belly is a great cook and Cream Of Corn-potato Soup is a great way to fill it. It is served as a delicious Appetizer. I cant believe you just have not tried my Cream Of Corn-potato Soup recipe, yet.
Ingredients
2 cups nonfat milk
2 cups fresh or frozen corn kernels
1 cup peeled, diced potato
1/2 medium onion
1 tablespoon prepared mustard, spicy or dijon
2 cloves garlic, split in half
1 teaspoon honey
pinch of cayenne pepper (optional)
1/2 cup nonfat dry milk
paprika
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.
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.
