White Cheddar Corn Soup

This recipe was found on the blog Amanda’s Cookin’.  I have modified it slightly.


You’ll need:

1 1/2 tbs butter
1 onion, diced
1 red bell pepper, diced
4 cloves of garlic, minced
4 cups chicken broth
5 cups frozen corn kernels
1 bay leaf
1/2 tsp each: salt, black pepper, dried thyme leaves
1/4 cup milk, or heavy cream
2 cups sharp white cheddar cheese


Melt the butter in a large saucepan over medium heat.  Saute the onion and bell pepper for about 10 minutes.  Add the garlic and saute for an additional 2 minutes or so.

Add the broth, corn, bay leaf, salt, pepper, and dried thyme.  Bring to a boil over medium high heat.  Reduce the heat and allow it to simmer uncovered for 30 minutes.

Remove the bay leaf.  Blend with an immersion blender until it has reached your desired consistency.  Alternately, blend it in an actual blender, but do so in batches.

Add the milk or cream.  Stir in the cheese until fully melted.  Eat!

 

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