| 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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