• 1-2 yellow cooking onions rough chopped
  • 1 bag baby carrots washed and cut in 1/2
  • 4 potatoes peeled and cubed
  • (Opt: 1/2 a green pepper diced or cubed)
  • butter to fry veggies with
  • salt
  • 1-2 cans creamed corn
  • 4-5 cans whole milk
  • Approx. 3 TBS butter
  • pepper few shakes
  1. Caramelized onions in butter and add to soup pot
  2. Cook carrots and shake or 2 of salt till fork tender but not mushy in butter then add to soup pot
  3. Fry potatoes and shake or 3 of salt in butter till fork tender then add to soup pot
  4. Fry optional green peppers if adding till tender and add to soup pot
  5. Add creamed corn to soup pot
  6. Add milk to soup pot and slowly heat to simmer
  7. Add butter 1 TBS at a time tasting after each addition until broth tastes good
  8. Add salt and pepper to taste
My daughter Shannon when in 5th grade had an assignment for a school cookbook. Each kid was suppose to bring a recipe for the cookbook and bring enough in for all classmates and teachers to try. This is what she came up with yummmm