Corn And Bean Chowder

Recipe Instructions Heat oil in large Dutch oven. Stir fry onions and garlic until browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer until corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve. (Optional: Add 1 to 2 chopped cooked potatoes to thicken) This recipe yields 1 1/2 quarts for 4 servings.