Name: Potlatch Fall Harvest Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Solid-pack pumpkin (not pumpkin pie filling) - 1 (29 ounce) can; Creamed corn - 1 (14.75 ounce) can; 2% low-fat milk - 1 cup; Chicken broth - 1 (14.5 ounce) can; Apple cider - ½ cup; Water - ½ cup; Butter - 2 teaspoons; Ground mace - ⅛ teaspoon; Salt and pepper to taste - ⅛ teaspoon; Frozen corn, thawed - ¼ cup

Ingredients for - Potlatch Fall Harvest Soup

1. Solid-pack pumpkin (not pumpkin pie filling) 1 (29 ounce) can

2. Creamed corn 1 (14.75 ounce) can

3. 2% low-fat milk 1 cup

4. Chicken broth 1 (14.5 ounce) can

5. Apple cider ½ cup

6. Water ½ cup

7. Butter 2 teaspoons

8. Ground mace ⅛ teaspoon

9. Salt and pepper to taste ⅛ teaspoon

10. Frozen corn, thawed ¼ cup

How to cook deliciously - Potlatch Fall Harvest Soup

1 . Stage

Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.

2 . Stage

Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.