Name: Sweet Corn Soup
Ingredients: 1 cn Creamed corn; 14-3/4 oz.; 1/4 ts Powdered onion; 1/2 ts Granulated sugar; 10 oz Sweetened condensed milk; 1 tb Sweet butter; 2 tb Cooked whole-kernel corn canned or frozen

When have you most recently felt the crushing pain of a burdened heart, darkened soul or guilty conscience solely because of your sin against God? Does sin hurt you as much as it hurts God? Does it make you sick, grieved or disappointed? Does it weigh on you prompting repentance and calling to God for restoration? Do you ever feel that your sin has divided you from a rich relationship with God and the feeling is one of emptiness, despair and regret?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy			2	Servings

INGREDIENTS

1	cn	Creamed corn; 14-3/4 oz.
1/4	ts	Powdered onion
1/2	ts	Granulated sugar
10	oz	Sweetened condensed milk
1	tb	Sweet butter
2	tb	Cooked whole-kernel corn canned or frozen

INSTRUCTIONS

Recipe by: San Jose Mercury News 1-7-98 Combine creamed corn, powdered
onion, sugar and sweetened condensed milk in a blender. Puree on high speed
for 1 minute. Pour mixture through a medium sieve into a 1-quart saucepan,
using the back of a wooden spoon to press all the liquid from the corn
pulp. Reserve 1 teaspoon pulp; discard the rest. Bring soup to serving
temperature over medium heat, stirring lightly. Add reserved pulp and
butter, whisking until blended. Add the whole-kernel corn and heat through
before serving in warm bowls. Serves 2. Variation: Add ramen noodles to
make a dish from the Hokkaido region in northern Japan. Recipe from Don
Cross as received from a Tokyo soba noodle house. Formatted by Lynn Thomas
[email protected]. Source: San Jose Mercury News 1-7-98.
Posted to MC-Recipe Digest by "M. Hicks" <[email protected]> on Feb 7,
1998

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