Mr. Food Corn and Potato Soup
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.
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INGREDIENTS
Nutrition- 1
- 2
- 2tablespoons butter
- 3(14 ounce) cans ready-to-serve chicken broth
- 4
- 3(14 3/4 ounce) cans cream-style corn
- 2cups heavy cream
- 1teaspoon black pepper
- 1teaspoon sugar
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DIRECTIONS
- 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.
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