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1 small onion, chopped
Sauté onion in a little margarine (or olive oil) and cook until tender, stirring occasionally, about 8 minutes.
Add potato and sauté about 5 minutes.
Add 2 cups milk and bring to boil.
Reduce heat and simmer until potatoes are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
Add creamed corn and corn kernels. Season to taste with salt and pepper.
If the soup is not thick enough you can add some cornstarch to thicken it.
Poster's Notes:
Posted by Kimberly Novak
Nutritional Info Per Serving: N/A
1 large russet potato, peeled, cut into 1/2" cubes
2 cups milk
1 15-ounce can creamed corn
1 cup fresh or frozen corn
Here is my favorite, easy, and quick soup.