Creamy Corn Soup

The Record’s “Recipe of the Week”:
Creamy Corn Soup by Della Myers

1 can yellow corn
1 can white corn
1-1/2 cups peeled and cubed potatoes
1-1/2 cups chopped onion
3/4 cup water
2 T. instant chicken bouillon
Pepper to taste
5-1/3 cups milk, divided
3 T. butter
6 T. flour
1 can cream-style corn
1/4 cup ranch dressing
1 tsp. cumin
1 pkg. shredded cheese

In a large saucepan or pot, combine the first 7 ingredients. Bring to a boil, cover and simmer for 10 minutes, stirring occasionally. Stir in 5 cups of milk and add the butter.

Separately combine the remaining milk and flour. Add to the corn mixture. Cook over medium heat and stir until thick and bubbly. Add the cream-style corn, ranch dressing, cumin, and shredded cheese. Cook and stir until the cheese is melted.