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Ingredients

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Directions

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  • In a medium saucepan, heat the vegetable oil, then saute the onion for 5 to 7 minutes, until tender. Add the corn, water, and potato, and simmer for about 10 minutes, until tender.

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  • Add the milk, salt, and pepper to the saucepan and heat slowly. Do not allow the milk to boil.

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  • With the ladle or measuring cup, remove about 1-1/2 cups of the soup and puree until smooth in a blender. Return to the pot, heat thoroughly, and serve.

Nutrition Facts

115 calories; total fat 3g; saturated fatg; cholesterolmg; sodium 90mg; carbohydrates 18g; fiber 2g; protein 4g.

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