1/4 c  Oil (butter)
2 c  Sliced onions
2 ts Minced garlic
4 c  Corn
4 c  Stock
1/4 ts Nutmeg
1/2 c  Inst milk powder
3/4 c  Cooked beans
1/2 ts Salt

Heat oil in large dutch oven. Stir fry onions and garlic till browned. Add
3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer till 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 1-2 chopped cooked potatoes to
thicken)

Makes 1 1/2 quarts