Cream of Corn Soup

By Nanadi-2

Ingredients

• 2 medium potatoes, peeled and cubed
• 1 1/2 c. evaporated skim milk
• 31 oz. frozen corn kernels, thawed and drained
• 1 tbsp. onion powder
• 1 tsp. garlic powder
• 2 tsp. sugar
• 2 tbsp. Dijon mustard
• 1/4 tsp. pepper
• 1 c. skim milk

Details

Servings 6

Preparation

Step 1

Place potatoes in a large soup pot and cover with water; bring to boil over high heat. Cook until tender. Remove saucepan from heat, drain potatoes and set aside.
Lightly spray soup pot with cooking spray. Combine evaporated milk, corn, onion powder, garlic powder, sugar, mustard and pepper in soup pot and cook over medium heat, stirring frequently, until ingredients are blended and thickened.
Insert metal blade into bowl of food processor. Place 1/2 potatoes and 1/2 soup mixture into food processor; process until smooth. Spoon mixture back into soup pot and add remaining potatoes. Gradually add skim milk and cook over medium heat until thickened and heated through.