Ingredients:
- 1 medium chopped onion
- 1 stalk celery chopped
- 1 carrot chopped
- 1 green and/or red pepper chopped
- 1 16 oz. can cream corn
- 1 large potato, peeled & chopped
- 3 C chicken stock
- 1 18 oz. can tomato juice
- 2 Tbls. prepared mustard
- 1 tsp. Worcestershire sauce
- 1/2 Tbls. chili powder
- 1/2 Tbls. garlic powder
Directions:
Put all the first ingredients up to and including the chicken stock into a soup pot. Mix separately and then add the rest of the ingredients. Simmer for 20 minutes.
Comments:
From Sara Sellig. Another one of my first recipes I gathered before college.