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Creamy Corn And Potato Soup
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- #56758
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 small onion, chopped
2 carrots, diced
2 tablespoons butter
3 cans (14.5 ounce size) ready-to-use chicken broth
4 large potatoes, peeled and diced
3 cans (14.75 ounce size) cream-style corn
1 pint half and half
1 teaspoon black pepper
directions
In a soup pot, saute 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. Serve immediately.
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nutrition data
243 calories, 9 grams fat, 37 grams carbohydrates, 7 grams protein per serving.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
November 24, 2007
My husband & I loved this soup. Will be making it again for sure.