Recipe by Happy Harry #2
Always trying to put together recipes that my meat-loving and my vegetarian students will both like. I was quickly making some cornbread that needed creamed corn. By the time it was in the oven and I was cleaning up did I realize that I had an open unused can of creamed corn. Don't usually like using processed item, but sometimes it just works! Came up with this mixture as a trial.
Top Review by flower7
This is really lovely! So rich and creamy :) I used fat free half and half and frozen corn. I could not find potato starch or arrowroot so used cornstarch. Did not add the Splenda or salt but added a sprinkle of Bacon Salt at the table. Served with Recipe #112844. Thanks so much for the recipe!
- 1 (15 ounce) can creamed corn
- 1 (10 3/4 ounce) can cream of potato soup
- 4 -5 ounces whole kernel corn (frozen or canned,if canned,drain)
- 8 ounces neufchatel cheese, cut in small cubes
- 8 ounces half-and-half or 8 ounces whole milk (either one for richness)
- 8 ounces filtered water
- 1⁄4-1⁄2 teaspoon white pepper
- 1⁄4 teaspoon red pepper flakes
- 1 tablespoon potato starch or 1 tablespoon arrowroot
- 1⁄4 teaspoon salt (I did not use) (optional)
- 1⁄4 Splenda sugar substitute, add to finished product as desired
Directions See How It's Made
- Wisk half and half, water and starch until blended in 5-qt.
- pot with lid.
- Place on medium heat.
- Add Neufchatel cheese.
- Heat and stir until cheese starts to break down.
- Add rest of ingredients EXCEPT Splenda.
- Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
- Stir frequently.
- Add Splenda when finished if you wish soup to be sweeter.
- Adjust liquid needs if it thickens too much upon standing.
- This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.