Title: Cream of Corn-Potato Soup
Categories: Vegetable Soup
Yield: 6 Servings

2	c	Milk, Skim -- divided,
2	c	Corn Kernels -- fresh or
		Frozen
1	c	Potato -- peel & dice
1/2	md	Onion
1	tb	Mustard -- spicy or dijon
2		Cloves Garlic -- split in
		Half
1	pn	Cayenne Pepper -- optional
1/2	c	Nonfat Dry Milk Powder
1	ts	Honey
		Paprika -- for garnish
		Or substitute

In blender, combine 1 C milk (reserve other cup), and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper. Process until corn and potato are coarsely pureed. Pour into a saucepan. Add remaining 1 C milk and dry milk and bring just to boil. Reduce heat, cover and simmer gently 20 min, or until potatoes are thoroughly cooked and soup is thick and rich. Ladle into serving bowls and sprinkle each bowlful with paprika for color.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

Recipe By : Cooking Without Fat by George Mateljan

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