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corn cream of potato soup kernel corn cheese milk water white pepper red pepper potato starch salt Splenda sugar substitute
Viewed: 32 - Published at: 9 years agoIngredients
- 1 (15 ounce) can creamed corn
- 1 (10 3/4 ounce) can cream of potato soup
- 4 -5 ounces whole kernel corn (frozen or canned,if canned,drain)
- 8 ounces neufchatel cheese, cut in small cubes
- 8 ounces half-and-half or 8 ounces whole milk (either one for richness)
- 8 ounces filtered water
- 1/4 - 1/2 teaspoon white pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon potato starch or 1 tablespoon arrowroot
- 1/4 teaspoon salt (I did not use) (optional)
- 1/4 Splenda sugar substitute, add to finished product as desired
Method
- Wisk half and half, water and starch until blended in 5-qt.
- pot with lid.
- Place on medium heat.
- Add Neufchatel cheese.
- Heat and stir until cheese starts to break down.
- Add rest of ingredients EXCEPT Splenda.
- Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
- Stir frequently.
- Add Splenda when finished if you wish soup to be sweeter.
- Adjust liquid needs if it thickens too much upon standing.
- This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.
