Recipe 652 - Potato Corn Soup
Recipe 652 - Potato Corn Soup
(by Jane Rebuck - friend)
1/2 lb. bacon (fried)
6 red potatoes
1 - 14.75oz. DelMonte cream style corn
3 hard boiled eggs
2 TBSP Parkay margarine
1 - 12oz. can Carnation evaporated milk1 - 12oz. can regular milk (use empty Carnation milk can and fill it with regular milk)
1 tsp. salt
1/2 tsp. pepper
Fry the bacon, place on paper towels to catch the grease, and crumble the bacon--
set aside. Peel and dice the potatoes--place them in a saucepan with 1 tsp. salt and
cover them with water. Bring to a boil, and then boil for 15-20 minutes--test with a fork
for tenderness. Drain the potatoes and set aside. Hard boil the eggs, let them cool
and chop into small pieces. In a large pot add crumbled bacon, cooked potatoes, can
of cream style corn, chopped eggs, 3 TBSP Parkay, Carnation milk, regular milk, salt
and pepper. Stir until mixed, and then cook on LOW heat until hot while stirring. If
soup is too thick add more regular milk.
Continue to:
Other Recipes:
- 689 - Sour Cream Apple Pie
- 530 - Pumpkin Swirl Cheesecake
- 733 - Pineapple Citrus Punch
- 614 - Cream Cheese Danish
- 574 - Tuna a la King
- 748 - White Chocolate Butterscotch Cookies
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
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