potlatch fall harvest soup

Ingredients

• Servings: 8
• 1 (29 ounce) can solid-pack pumpkin (not filling)
• 1 (14.75 ounce) can creamed corn
• 1 cup 2% low-fat milk
• 1 (14.5 ounce) can chicken broth
• 1/2 cup apple
• 1/2 cup water
• 2 teaspoons butter
• 1/8 teaspoon ground mace
• salt and pepper to taste
• 1/4 cup frozen corn, thawed

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. add the milk and continue to pulse the mixture for another minute, or until well combined. pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
• immediately stir in the broth, apple , water, butter, and ground mace. heat for 15 minutes, stirring occasionally. salt and pepper to taste. add thawed corn kernels and cook for an additional 5 minutes.