Yummy Corn Soup:
2 small (cheap) onions, chopped
3 medium carrots, chopped
1 yellow pepper, chopped
1 medium sweet potato, chopped
2 small white potatoes, chopped
pinch of thyme
5 c. water
1 Tbsp instant chicken soup powder
3 c. corn
salt and pepper to taste
Saute onions, carrots and pepper until soft. Add potatoes, thyme, water and soup powder and simmer until potatoes are soft. Puree soup. Add 2 c. of the corn and puree some more - leaving some of the corn. Add the rest of the corn and salt and pepper to taste.
To have with the soup, Macaroni and Cheese (see September recipes). I only had Campanelle pasta in the pantry and I will never use anything else. I also used half crushed corn flakes and dry bread crumbs, mixed with the parmesan and some extra cheddar. Amelia, Danny, and I scarfed down one of the pans, the other is in the freezer.