Creamy Corn Soup

Ingredients

• 3 cups canned corn kernels
• 1 potato, peeled and sliced into 1/2 inch rounds
• 1 small onion, coarsely chopped
• 2 cups water
• 1 stock cube
• 375ml can evaporated skim milk
• 1/2 red capsicum, finely chopped
• 1 tablespoon fresh dill
• Dash of cayenne pepper

Method

• Place 2 cups of corn and the potato in a pot with 1 cup of water.
• Bring to boil and cook, covered, over medium heat for 3-4 minutes.
• Transfer the mixture to a blender. Add the onion, 1/4 of the red capsicum, stock cube, and 1 cup of water. Blend until smooth.
• Return the mixture to the pot and stir in evaporated milk.
• Bring to boil slowly, stirring as needed. Simmer over a very low heat, covered, for about 5 minutes.
• Stir in the cayenne pepper and the remaining corn and capsicum.
• Simmer for another 5 minutes, stirring occasionally.

Source

The Pritikin Promise