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Creamy Corn Soup

Reviewed: Mar. 24, 2012
Very simple to make...I used water in place of chicken broth to reduce the salt content and it still turned out amazing. I also pre-boiled the 2.5 cups of milk which allowed it to have a more creamy consistency...last tip, I boiled it all together, and then took all but .5 cup of it and blended it up... oh by the way, I didn't put any cream cheese and it was a huge hit!
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