lightitup
01-31-2009, 06:17 AM
check out this wonderful recipe. I made it this morning for lunch today.
one can of yellow corn
one can of white corn
1 1/2 cup peeled, cubed potatoes
1 cup chopped onions
3/4 cup of water
5 1/3 cups of milk divided
2 T. chicken buillion
Pepper to taste
3 T. of real butter
6 T. of flour
1 can of cream style corn
1/4 cup of ranch style dressing
1 t. of cumin
2 cups of shredded cheddar cheese
In a large saucepan or cooking pot, combine yellow corn, white corn, potatoes, onion, water, bouillon and pepper. Bring to a boil; reduce heat. Cover and simmer for about 10 minutes or until potatoes are just tender, stirring occasionally. Stir in 5 cups milk and add butter. Separately combine the remaining milk with flour. Add to corn mixture. Cook and stir until thick and bubbly. Cook for a minute more. Add cream-style corn, ranch dressing, cumin and shredded cheese. Cook until cheese is melted. This is a nice, warm, thick soup for those cold winter nights.
one can of yellow corn
one can of white corn
1 1/2 cup peeled, cubed potatoes
1 cup chopped onions
3/4 cup of water
5 1/3 cups of milk divided
2 T. chicken buillion
Pepper to taste
3 T. of real butter
6 T. of flour
1 can of cream style corn
1/4 cup of ranch style dressing
1 t. of cumin
2 cups of shredded cheddar cheese
In a large saucepan or cooking pot, combine yellow corn, white corn, potatoes, onion, water, bouillon and pepper. Bring to a boil; reduce heat. Cover and simmer for about 10 minutes or until potatoes are just tender, stirring occasionally. Stir in 5 cups milk and add butter. Separately combine the remaining milk with flour. Add to corn mixture. Cook and stir until thick and bubbly. Cook for a minute more. Add cream-style corn, ranch dressing, cumin and shredded cheese. Cook until cheese is melted. This is a nice, warm, thick soup for those cold winter nights.