| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Soups | 4 | Servings |
INGREDIENTS
| 3 | md | Potatoes, |
| Peeled and chopped finely | ||
| 1 | c | Water |
| 2 | ts | Instant chicken bouillon |
| 1/8 | ts | Ground red pepper |
| 1 | D Black pepper | |
| 3 | c | Milk |
| 10 | oz | Frozen kernal corn |
| 2 | tb | Flour |
| 1 1/2 | c | American cheese, shredded |
| 1 | tb | Parsley, snipped |
INSTRUCTIONS
In a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till potatoes are tender, stirring occasionally. Stir in 2 1/2 cups of the milk and the corn. In a small bowl stir together remaining 1/2 cup milk and flour; stir into potato mixture. Cook and stir over medium heat till slightly thickened and bubbly. Cook and stir for 1 minute more. Add cheese; stir till melted. Spoon into 4 soup bowls. Top each serving with parsley. Recipe By : Jane Camarota Posted to MC-Recipe Digest V1 #236 Date: Tue, 08 Oct 1996 17:33:31 -0400 From: Bill <gfx4tv@acy.digex.net>
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