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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (352g) Recipe makes 6 servings |
||
| Calories 255 | ||
| Calories from Fat 85 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.5g | 14% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 805mg | 33% | |
| Potassium 417mg | 11% | |
| Total Carbohydrate 25.5g | 8% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 4.8g | ||
| Protein 18.8g | 37% | |
Corn, Cheese and Chili Soup
By: Kumquat the Cat's friend
Feb 17, 2005
Truly the best soup I ever tasted. It's quick and easy and always turns out great. It's an adaptation of a recipe from a James McNair cookbook I found years ago and have been making it ever since. As you probably already know, if you like cheese soup to be as smooth as possible use processed cheese like Velveeta. Adding 1 cup of milk makes a richer soup, but it could be omitted and would still taste great.
SERVES 6
Ingredients
- 1 (10 ounce) package frozen corn
- 2 tablespoons butter
- 1 cup onion, chopped
- 2 teaspoons garlic, minced (or pressed)
- 2 tablespoons flour
- 1 cup fresh tomato, chopped (or canned and drained)
- 1 (4 ounce) can green chilies, diced
- 3 cups vegetable broth (or 2 Knorr vegetable bouillon cubes dissolved in 3 cups water)
- 12 ounces low-fat sharp cheddar cheese or Velveeta cheese, shredded
- 1 cup milk (optional)
- salt, to taste
- cayenne pepper, to taste
Directions
1
melt butter in large saucepan over medium heat.2
add onion and saute until soft, about 5 minutes.3
stir in garlic and saute 1 minute.4
add flour and stir for 2 minutes.5
add corn, chiles, tomatoes and broth.6
bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.7
slowly stir cheese (and milk if desired) into soup and heat, stirring frequently until cheese melts, about 5 minutes.8
do not bring to a boil.9
add salt and cayenne pepper to taste and serve.
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- Course > Soups
- Main Ingredient > Vegetables > Corn
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- Preparation > Time to Make > < 60 mins
- Preparation > Simple
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Featured Reviews for This Recipe
From: Sam #3
On Mar 11, 2008
I doubled this for my houseful of 3 adults 5 kids and it was devoured! Even my picky nieces gobbled it up! I am keeping this one for sure!!!!
From: bmcnichol
On Dec 26, 2007
This was very good and easy to make. I followed the recipe as written using the Velveeta cheese and no milk. After all the turkey and ham all day on Christmas it was nice to have a tasty soup for dinner. Thanks!
From: Cookin-jo
On Aug 10, 2006
Wow!!! This deserves a bonus star. When every member of the family absolutely loves it and one asks why I didn't make more it's a 6 star recipe. I used Velveeta, added the milk and used 2 cups veg broth and 1 cup chicken broth (it's what I happened to have on hand). I also omitted the cayenne and just added a bit of hot sauce directly into the bowls of those who like heat. I do think 6 servings is being generous. I'm doubling this next time for my family of 4 with 2 teenagers. They'll eat seconds and thirds. Great recipe Kumquat!
From: Maito
On Oct 26, 2007
Yum! Delicious soup. I used roasted corn, just a little olive oil, and added one shredded chicken breast (since I had it) and some cilantro for serving. I didn't melt the cheese into the soup, just topped each bowl with a sprinkling of regular fat jack. This does not disappoint!
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