Potato Corn Soup With Chiles And Cheese Recipe

Name: Potato Corn Soup With Chiles And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. unsalted butter; 1 large onion, chopped; 3 carrots, peeled and chopped; 4 c. chicken stock; 1 1/2 lb. potatoes, peeled and cut into 1 inch cubes; 1/2 tsp. cayenne pepper; 2 tsp. salt; 1 (16 oz.) can cream corn; 1 (4 oz.) can green chiles, drained; 1/2 c. milk; 6 oz. grated Monterey Jack cheese; 6 oz. grated Cheddar cheese

Servings: persons

4 Tbsp. unsalted butter
1 large onion, chopped
3 carrots, peeled and chopped
4 c. chicken stock
1 1/2 lb. potatoes, peeled and cut into 1 inch cubes
1/2 tsp. cayenne pepper
2 tsp. salt
1 (16 oz.) can cream corn
1 (4 oz.) can green chiles, drained
1/2 c. milk
6 oz. grated Monterey Jack cheese
6 oz. grated Cheddar cheese

1
In a 5 quart soup pot over low heat, melt butter.
2
Add the onion and carrots and cook, covered, stirring once or twice for 20 minutes.
3
Add the chicken stock, potatoes, cayenne pepper and salt, bring to a boil.
4
Lower heat, cover and cook, stirring occasionally, for about 40 minutes, or until tender.
5
Cool slightly; then strain the soup, reserving the liquid.
6
Transfer solids to food processor and process briefly.
7
Add 1 cup of the reserved liquid to the processor and process until smooth, stopping once to scrape down the sides of the bowl.
8
Return the puree and the reserved liquid to the soup pot.
9
Set it over low heat and stir in corn, chiles and milk.
10
Bring slowly to a simmer.
11
Taste for correct seasoning and thin further, if desired, with additional milk.
12
Simmer, stirring often, for 5 minutes.
13
In medium bowl, toss together the grated cheeses.
14
Ladle soup into bowls, sprinkle each with about 1/3 cup of cheese and serve at once.

1115

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 Tbsp. unsalted butter, 1 large onion, chopped, 3 carrots, peeled and chopped, 4 c. chicken stock, and more.

Yes, Potato Corn Soup With Chiles And Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Corn Soup With Chiles And Cheese

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