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Creamy Corn and Potato Soup

(4 Votes)
SERVES
10
COOK TIME
25 Min

Making soup from scratch doesn't have to be a chore when you know shortcut secrets. Creamy Corn and Potato Soup is thickened by its potatoes and cream-style corn, so lip-smackin' goodness is guaranteed in every spoonful.

What You'll Need:
  • 1 small onion, chopped
  • 2 carrots, diced
  • 2 tablespoons butter
  • 5 1/4 cups chicken broth
  • 4 large potatoes, peeled and diced (see Option)
  • 3 (14-3/4-ounce) cans cream-style corn
  • 2 cups (1 pint) heavy cream
  • 1 teaspoon black pepper
  • 1 teaspoon sugar
What To Do:
  1. In a soup pot, saute onion and carrots in butter over medium heat for 5 to 6 minutes, or until tender.
     
  2. Add chicken broth and potatoes. Bring to a boil and cook 12 to 15 minutes, or until potatoes are fork-tender.
     
  3. Add remaining ingredients, and cook 8 to 10 minutes, or until heated through. Serve immediately.
Option

Give this even more color by using red-skinned potatoes (enough to equal 4 large white potatoes) and leaving their skin on. 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Add someCrisp crumbled Bacon for and add touch.Also add some frozen whole kernal corn.Great soup.

I substituted evaporated milk for heavy cream to reduce calories it worked very well

This soup is WONDERFUL !!!!! I added small chunks of chicken and a handful of spinach, didn't add the teaspoon of sugar because the cream corn made it sweet enough. very easy to make :)

This is the absolute best soup I have eaten! It was very simple too. I left the skins on the potatoes and used half and half instead of heavy cream. It was perfect! Thank you Mr. Food!

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