Time: 45 minutes
Makes 1 1/2 quarts

Ingredients

1. tablespoon butter
1 medium onion, chopped
2 medium potatoes, diced
1 cup water
1/4 teaspoon salt
1 16 and a 1/2-ounce can creamed corn
1 14-ounce can imported Italian tomatoes,
coarsely chopped(including juice)
1 teaspoon dried marjoram
1/2 teaspoon dried dill
1/4 teaspoon white pepper
1/8 teaspoon black pepper
a few dashes of cayenne pepper
1/2 cup milk(whole or skim)
2 cups shredded raw spinach,stems removed

Instructions

1. Melt the butter in a 3-quart saucepan, and saute the onion until it's wilted but not browned. Add the potatoes, water, and salt; cook until the potatoes are tender.
2. Stir the corn, tomatoes, and seasonings, and simmer the soup, uncovered for about 8 minutes. Stirring often.
3. Blend in the milk while stirring constantly. (It won't curdle because of the thickening in the creamed corn.)
4. Stir in the spinach and immediately remove the soup from the heat. Serve at once.