8 cups chicken broth
2 carrots, sliced
1 lb potatoes, peeled and cubed
4 cups fresh corn (cut from the cob) OR 2 cans of corn, drained
1 onion, chopped
Bring broth to a boil; add potatoes and carrots. Cook for 10 minutes, add onion and cook for
5 more minutes. Add corn and heat for 2 minutes. Reserve 1-1 1/2 cups of solids. Puree remaining soup in blender; pour pureed
soup back in pan. Add solids back to pan and heat through. Makes appx 11 cups.
1/6=224 calories/3 g. fat/5 g. fiber
