| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Soups & ste, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 3 | tb | Chopped onion |
| 2 | lg | Potatoes; peeled and diced |
| 1 | pt | Water |
| 2 | c | Corn kernels; fresh if possible |
| 1 | pt | Cream |
| Salt | ||
| Black pepper |
INSTRUCTIONS
Melt butter in soup kettle and saute onion until limp. Add potatoes and water to kettle, season with salt and pepper, and bring to a boil. Simmer over medium heat until potatoes are tender, about 30-40 minutes. Add corn and cream. Heat, stirring frequently, for ten minutes. Recipe by: Elizabeth Powell Posted to Bakery-Shoppe Digest V1 #190 by "Cathy L. Lielausis" <[email protected]> on Aug 15, 1997
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