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Corn Soup

Contributed By: Linda Deeb of Brook Park, MN

¼ c. water
2 T. butter
10 oz. corn, frozen
½ c. carrots, shredded
¼ c. onion, diced
⅛ tsp. pepper
1 (10 oz.) can cream of potato soup
2 c. milk
1 c. cheddar cheese, grated
½ c. provolone cheese, grated
1 c. broccoli florets, frozen or fresh

Bring water, butter, corn, carrots, onions, and pepper to boil. Cover and simmer 10 minutes. Stir in soup, milk, cheese and broccoli. Heat until cheese melts and temperature is good. Do not boil. Yields 4 servings.

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