---------- Recipe via Meal-Master (tm) v8.04
  Categories: Soups
       Yield: 4 servings
   1 1/4 c  Pared, diced potato
     1/4 c  Diced onion (1 small onion)
       2 c  Chicken broth
       8 oz Can stewed tomatoes
       8 oz Can whole-kernel corn, undra
     3/4 c  Light cream
       1 x  Salt and pepper to taste
   Gently boil together the potato, onion, and chicken
   broth until the potatoes are tender.  Stir in
   remaining ingredients and heat to serving temperature.
   DO NOT BOIL. Makes 1 1/4 quarts. From Massachusetts
   Dairy Sampler by Massachusetts Dairy Industry