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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This comes from a February 1983 issue of Southern Living. It's a great cold weather soup, perfect with some cornbread sticks or some crusty bread! I've used 2% milk sharp cheddar in this and 1% milk and it's still creamy and rich tasting. Ingredients:
1/2 cup onion, chopped |
1 garlic clove, minced |
1 cup carrot, sliced |
1 cup celery, sliced |
1 cup potato, peeled and cubed |
3 1/2 cups low-sodium low-fat chicken broth |
1 (17 ounce) can whole kernel corn, drained |
1/4 cup butter |
1/4 cup flour |
2 cups milk |
1/4 teaspoon white pepper |
1/8 teaspoon paprika |
2 tablespoons pimientos, diced |
2 cups sharp cheddar cheese, shredded |
Directions:
1. Combine first six ingredients in a large Dutch oven; bring to a boil.
2. Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender.
3. Stir in corn; remove from heat.
4. In a medium saucepan, melt butter over low heat; add flour, whisking until smooth.
5. Cook 1 minute, stirring constantly.
6. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
7. Stir in remaining ingredients.
8. Cook until cheese melts, stirring constantly.
9. Gradually stir cheese mixture into vegetable mixture.
10. Cook over medium heat, stirring constantly, until heated through.
11. Serve immediately.
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