Soups, Stews and Chili Recipe ∽ Creamy Potato and Corn Soup

Easy, with a bit of spice. You can also use chicken base, should you prefer it.

Ingredients

• 4 potatoes, peeled and quartered
• 1 (14 ounce) can whole kernel corn
• ½ cup chopped onion
• 2 tablespoons butter
• 1 tablespoon beef base
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes
• ⅓ teaspoon ground black pepper
• water, as needed

Cooking Directions

1. Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
2. Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
3. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts

• calories156.4
• carbohydrateContent29 g
• cholesterolContent7.6 mg
• fatContent3.7 g
• fiberContent3.5 g
• proteinContent4.1 g
• saturatedFatContent1.9 g
• sodiumContent847.9 mg
• sugarContent2.8 g