Cream Cheese Corn and Potato Soup

Description: Always trying to put together recipes that my meat-loving and my vegetarian students will both like. I was quickly making some cornbread that needed creamed corn. By the time it was in the oven and I was cleaning up did I realize that I had an open unused can of creamed corn. Don't usually like using processed item, but sometimes it just works! Came up with this mixture as a trial.

Ingredients:

• 1 (15 ounce) can creamed corn
• 1 (10 3/4 ounce) can cream of potato soup
• 4 -5 ounces whole kernel corn (frozen or canned,if canned,drain)
• 8 ounces neufchatel cheese, cut in small cubes
• 8 ounces half-and-half or 8 ounces whole milk (either one for richness)
• 8 ounces filtered water
• 1/4-1/2 teaspoon white pepper
• 1/4 teaspoon red pepper flakes
• 1 tablespoon potato starch or 1 tablespoon arrowroot
• 1/4 teaspoon salt (I did not use) (optional)
• 1/4 Splenda sugar substitute, add to finished product as desired

Steps:

1. Wisk half and half, water and starch until blended in 5-qt.
2. pot with lid.
3. Place on medium heat.
4. Add Neufchatel cheese.
5. Heat and stir until cheese starts to break down.
6. Add rest of ingredients EXCEPT Splenda.
7. Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
8. Stir frequently.
9. Add Splenda when finished if you wish soup to be sweeter.
10. Adjust liquid needs if it thickens too much upon standing.
11. This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.