Ingredients
- 4 stock
- 3/4 corn
- 4 c corn
- 2 c onions (sliced)
- 3/4 c beans (cooked)
- 1/2 c inst milk powder
- 1/4 c oil
- 2 ts garlic (minced)
- 1/4 ts nutmeg
- 1/2 ts salt
corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to thicken) Makes 1 1/2 quarts
