Corn Soup (creamy Style)

In the first years of George Mueller’s Christian life, he spent more time reading the works of men than the Scriptures. Up until the day of his conversion he could not even recall reading one chapter of the Book of books. However, in the ninety-second year of his life he told his biographer that for every page he had read in any other book he was sure that he had proportionately read ten pages of the Bible. During the last twenty years of his life he read through the Scripture four or five times annually. In studying Mueller’s life I have discovered that his devotion and delight in God’s Word was the secret to his faith and life of prayer.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Eat-lf mail, Low fat, Soups & ste, Vegetarian	6	Servings

INGREDIENTS

4	c	Frozen Corn, Thawed
4	c	Nonfat Milk, Or Skim Soy
		Milk
4	T	Cornstarch, Or 4 T Flour
1/2	t	Dill Weed
1/4	t	Black Pepper
1	t	Seasoned Salt, Or Mrs. Dash

INSTRUCTIONS

Put the corn in a food processor and process it until slightly
chopped.  Empty the corn into a large saucepan.  In a pint jar, place 1
C of milk and cornstarch or flour.  Cover tightly; shake vigorously to
mix thoroughly.  Add to corn along with the remaining milk and
seasonings.  Over medium heat, cook 7 - 10 minutes until thickened.
Prep Time: 15 min Cooking Time: 15 min Servings: 4 - 6  This is
excellent.  Entered into MasterCook and tested for you by Reggie & Jeff
Dwork  <reggie@reggie.com> Recipe by: The Mormon Diet Cookbook  Posted
to Digest eat-lf.v097.n014, by Reggie Dwork  <reggie@reggie.com> on
Wed, 15 Jan 1997.

A Message from our Provider:

“There’s hope. There’s God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1083 Calories From Fat: 1071 Total Fat: 121.1g Cholesterol: <1mg Sodium: 1419.7mg Potassium: 70.6mg Carbohydrates: 1.6g Fiber: <1g Sugar: <1g Protein: 1.5g