Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Pared, diced potato |
| ¼ cup | Diced onion (1 small onion) |
| 2 cups | Chicken broth |
| 8 ounces | Can stewed tomatoes |
| 8 ounces | Can whole-kernel corn, undra |
| ¾ cup | Light cream |
| 1 x | Salt and pepper to taste |
Gently boil together the potato, onion, and chicken broth until the potatoes are tender. Stir in remaining ingredients and heat to serving temperature. DO NOT BOIL. Makes 1¼ quarts. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry