Friday, September 30, 2011


This recipe is not from my homestate of Indiana but another of our Midwestern neighbors. One of my childhood friends married a farmer from Iowa and moved there approximately 50 years ago.

2 tbsp butter
2 tbsp chopped celery
2 tbsp chopped onion
2 tbsp chopped green bell pepper
1/2 tsp rubbed sage
1 can (10 3/4-oz) condensed cream of potato soup
1 can (about 8-oz) cream-style corn
1/2 cup milk
1/2 cup light cream
shredded Swiss cheese

In a 2-quart saucepan over medium heat, in hot butter, cook celery, onion, and green pepper with sage until tender. Stir in potato soup.

In a covered blender container or a food processor at medium speed, blend soup mixture until smooth. Return mixture to the saucepan. Add the corn and gradually stir in the milk and cream. Heat thoroughly, stirring occasionally.

Garnish with the cheese.

Yield: 3 servings

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