| 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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