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2 c. water 2 c. diced potatoes 1/2 c. chopped onions 1/2 c. chopped celery 1/2 tsp. dried basil 1 bay leaf 16-oz. can cream-style corn 2 c. skim milk 1 c. canned tomatoes, drained and chopped 1/2 tsp. salt 1/8 tsp. pepper 1/2 c. shredded cheddar fresh parsley Combine first 6 ingredients in a Dutch oven. Bring to a boil. Reduce heat and simmer 10 minutes or until potatoes are cooked. Discard bay leaf. Add corn, milk, tomatoes, salt, and pepper. Add cheese and cook over low heat until it is melted and soup is thickened. To serve, garnish with parsley. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |