Corn Soup


  • 1 c. chopped carrot
  • 1/4 c. chopped red pepper
  • 1/4 c. chopped onion
  • 2 T. chicken soup flavor
  • 2 c. water
  • 2 c. milk
  • 1/4 c. flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 8- oz can corn
  • 1 1/2 c. shredded cheese


  • Combine veggies, water and soup mix and bring to a boil
  • Reduce heat, cover and simmer for 15 minutes
  • Combine milk, flour, cheese, salt and pepper in a separate bowl and stir into soup
  • Cook until bubbly, stirring to prevent lumps than cook 1 minute more. Remove from heat and add corn.
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Category: 2 Soups, Cookbook  Tags:
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