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Cream of Corn potato Soup

2 c Milk, Skim -- divided,
2 c Corn Kernels -- fresh or Frozen
1 c Potato -- peel & dice
1/2 md Onion
1 tb Mustard -- spicy or dijon
2 Cloves Garlic -- split in Half
1 pn Cayenne Pepper -- optional
1/2 c Nonfat Dry Milk Powder
1 ts Honey
Paprika -- for garnish Or substitute

In blender, combine 1 C milk (reserve other cup), and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper. Process until corn and potato are coarsely pureed. Pour into a saucepan. Add remaining 1 C milk and dry milk and bring just to boil. Reduce heat, cover and simmer gently 20 min, or until potatoes are thoroughly cooked and soup is thick and rich. Ladle into serving bowls and sprinkle each bowlful with paprika for color.

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