| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 4 | Servings | |
INGREDIENTS
| 1 1/4 | c | Pared, diced potato |
| 1/4 | c | Diced onion (1 small onion) |
| 2 | c | Chicken broth |
| 8 | oz | Can stewed tomatoes |
| 8 | oz | Can whole-kernel corn, undra |
| 3/4 | c | Light cream |
| Salt and pepper to taste |
INSTRUCTIONS
Gently boil together the potato, onion, and chicken broth until the potatoes are tender. Stir in remaining ingredients and heat to serving temperature. DO NOT BOIL. Makes 1 1/4 quarts. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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