Recipe by Cathi
"Easy, with a bit of spice. You can also use chicken base, should you prefer it."
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potatoes, peeled and quartered
1 (14 ounce) can
whole kernel corn
red pepper flakes
ground black pepper
water, as needed
This was easy enough to throw together after working late AND it tasted good, too. The texture through me off a bit, with the corn "skins?". I think I'd puree and THEN add the corn. I used beef stock in place of beef base and water. This would be easily customizable for personal taste, too. The red pepper added a nice heat. THANKS for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Potato and Corn Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 34
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