Cream Cheese Corn And Potato Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can creamed corn
• 1 (10 3/4 ounce) can cream of potato soup
• 4 -5 ounces whole kernel corn (frozen or canned,if canned,drain)
• 8 ounces neufchatel cheese, cut in small cubes
• 8 ounces half-and-half or 8 ounces whole milk (either one for richness)
• 8 ounces filtered water
• 1/4-1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1 tablespoon potato starch or 1 tablespoon arrowroot
• 1/4 teaspoon salt (i did not use) (optional)
• 1/4 splenda sugar substitute, add to finished product as desired

Recipe

• 1 wisk half and half, water and starch until blended in 5-qt.
• 2 pot with lid.
• 3 place on medium heat.
• 4 add neufchatel cheese.
• 5 heat and stir until cheese starts to break down.
• 6 add rest of ingredients except splenda.
• 7 bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
• 8 stir frequently.
• 9 add splenda when finished if you wish soup to be sweeter.
• 10 adjust liquid needs if it thickens too much upon standing.
• 11 this is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.