Prep 10 mins
Cook 30 mins
I make this at least once a year when the weather starts getting cool. It fills you up and keeps you warm on those cool fall days.
- 1 small onion, chopped
- 2 carrots, diced
- 2 tablespoons butter
- 3 (14 ounce) cans ready-to-serve chicken broth
- 4 large potatoes, peeled and diced (see Option)
- 3 (14 3/4 ounce) cans cream-style corn
- 2 cups heavy cream
- 1 teaspoon black pepper
- 1 teaspoon sugar
- In a soup pot, sauté the onion and carrots in the butter over medium heat for 5 to 6 minutes, or until tender.
- Add the chicken broth and potatoes. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender.
- Add the remaining ingredients, and cook for 8 to 10 minutes, or until heated through.
I made this on a very cold day and it was SOOO good :) easy to do and wonderful to eat
This recipe made it into our Book #242923! 08/24/09 - I, Bird, loved Mr. Food and remember watching him with my dad. Back then, if you didn't have a pen and paper ready, the only way to get the recipe was to send a SASE to the station. I made this recipe exactly as directed. It tasted a bit watery and bland originally. I added about a 1/4 cup more sugar and a little more pepper and this took the bland away. Next time I will use just 2 cans of chicken broth to get a thicker soup with more veggies per spoonful. Maybe add some chopped jalapenos for kick too. Remember though, like most soups, this is better the 2nd day. It really thickened up nicely. This is a great recipe that's budget friendly and super simple prepare. Ooh it's so good!