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

Cathi

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
6 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.

  • 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

156 calories; protein 4.1g 8% DV; carbohydrates 29g 9% DV; fat 3.7g 6% DV; cholesterol 7.6mg 3% DV; sodium 847.9mg 34% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/16/2013
This was easy enough to throw together after working late AND it tasted good too. The texture through me off a bit with the corn "skins?". I think I'd puree and THEN add the corn. I used beef stock in place of beef base and water. This would be easily customizable for personal taste too. The red pepper added a nice heat. THANKS for the recipe! Read More