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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I got this recipe out of the newspaper while I was in graduate school in Tallahassee. I wish I'd written down who created it, but I've lost that information years ago. This is a family favorite and goes over well with kids. It's also almost embarrassingly easy. Ingredients:
1/4 cup water |
2 tablespoons butter |
1 (10 ounce) package frozen whole kernel corn |
1/2 cup carrot, shredded |
1/4 cup onion, chopped |
1/8 teaspoon pepper |
2 (10 1/2 ounce) cans condensed cream of potato soup |
2 cups milk |
1 cup cheddar cheese, shredded |
1/2 cup provolone cheese, shredded |
1 cup broccoli floret, cooked |
Directions:
1. Bring water, butter, corn, carrot, onion and pepper to a boil in a 3 quart saucepan.
2. Cover and simmer 10 minutes.
3. Stir in soup, then milk, cheese and broccoli.
4. Heat, stirring occasionally, until cheese melts and serving temperature is reached. Do not boil.
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