Six ingredients!
Boil together: 1 pound potatoes, cut into 1/2″ chunks. Any kind of potato: white, red, Yukon gold…
2 cups baby carrots, sliced
2 cups chicken broth (vegetable broth will work also)
Bring to a boil, reduce heat, cover and simmer for 10 minutes or until the vegetables are tender.
Stir in: 2 cans (15 oz) creamed corn
3/4 cup light cream, Half & Half, or whatever you choose. (make sure it’s not boiling at this point)
1/8 teaspoon pepper
Serve! (serves 4)
If you need to reheat, do not bring to a boil. Just return soup to a hot temperature. Enjoy!!
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