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Cream of Corn-Potato Soup Recipe
Serves 6
Ingredients: 2 cups no-fat milk, divided, or substitute
2 cups corn kernels, fresh or froze
1 cup potato, peel and dice
1/2 medium onion
1 tbsp mustard, spicy or dijon
2 cloves garlic, split in half
Pinch cayenne pepper (optional)
1/2 cup no-fat dry milk powder
1 tsp honey
Paprika, for garnish
Instructions: 1. In blender, combine 1 cup milk (reserve other cup), and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper.
2. Process until corn and potato are coarsely pureed.
3. Pour into a saucepan.
4. Add remaining 1 cup milk and dry milk and bring to a boil.
5. Reduce heat, cover and simmer gently 20 min, or until potatoes are thoroughly cooked and soup is thick and rich.
6. Ladle into serving bowls and sprinkle each bowlful with paprika for color.
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