This is VERY good--I was quite surprised actually. I made some homemade biscuits that went with the soup really well. I know it's a bit hot (at least it is here) for soup, but just turn your AC down for dinner and you're all set!
CORN & VEGETABLE CHOWDER:
1 Tablespoon Canola Oil
1 Red onion (can substitute w/ regular onion), diced
1 red bell pepper, seeded and diced (optional)
3 garlic cloves, crushed
1 3/4 cups diced potatoes
2 Tablespoons all-purpose flour
2 1/2 cups milk
1 1/4 cups vegetable/chicken bouillon
1/3 cup chopped spinach
1 3/4 oz/50 g broccoli flowerets
3 cups canned corn, drained
3/4 to 1 cup grated cheddar cheese
2-4 Tablespoons cream cheese
salt & pepper to taste
1 Tablespoon chopped cilantro, to garnish (optional)
4 slices bacon, crumbled, to garnish (optional)
1. Heat oil in a large pan. Add the onion, bell pepper, garlic, and potato and saute over low heat, stirring frequently, for 2-3 minutes, until the onion is softened and translucent but not colored.
2. Stir in the flour and cook, stirring constantly for about 30 seconds. Gradually stir in the milk and bouillon until smooth.
3. Add the broccoli and corn. Bring the mixture to a boil, stirring constantly, then reduce the heat. Stir in the spinach and simmer for about 20 minutes, or until all the vegetables are tender.
4. Cook bacon and set aside to cool.
5. Add the cream cheese and 1/2 cup of the cheddar cheese, and stir until it melts.
6. Season to taste with salt and pepper. Crumble bacon. Garnish individual servings with remaining cheese, bacon, and cilantro if desired.
Comments