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Cream of Corn-Potato Soup Recipe

Serves 6


  • 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


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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Main Ingredient:Vegetable / Corn
Vegetable / Potato
Course:First Course
Main Dish

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