Source: dLife

Creamy corn, pepper, potato, and Brussels sprout soup.

Servings

2 tbsp margarine
0.5 cup fresh chopped onion
0.25 cup chopped carrots
0.25 cup chopped green bell peppers
1 cup Potatoes, fresh, with skin, diced
1 cup cream style canned corn
1 tsp salt
0.06 tsp black pepper
3 cup cold water
4 oz Brussels Sprouts, fresh , sliced (or frozen)
0.33 cup nonfat dry milk powder
2 tbsp white all purpose flour
1 cup cold water , cold

1 Melt the margarine in a medium-sized soup pan. Add onions, carrots, and peppers and cook over moderate heat until the onions are soft.
2 Add in the potatoes, seasonings, corn, and water to the mixture already in the pot. Bring contents to a full boil. Reduce the heat and simmer for 20 minutes. Add the Brussels sprouts at that time. Cover and simmer for another 10 minutes.
3 In a separate bowl, stir milk, flour, and cold water together until smooth. Add to the soup and stir in. Keep the soup simmering, stirring for another 3 minutes.