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Ingredientes
- 1Â 1/2 tsp Vegetable oil (I use olive)
- 4 c. Minced onion
- 3/4 c. Diced celery
- 3/4 c. EACH diced red and green bell peppers
- 1/4 c. Flour
- 9Â 1/2 c. Chicken stock
- 6Â 1/2 c. Peeled, cubed potatoes
- 2Â 1/2 tsp Dry mustard
- 1/2 tsp Dry marjoram (I used 2 tsp fresh, minced)
- 1/8 tsp White pepper
- 4 c. Frzn corn
- 1 c. Coarsely minced cheddar cheese
- 1 x 4 ounce. can green chilies (I used 4 roasted, fresh)
- 3/4 tsp Tabasco (I used chipotle sauce instead)
- Â Â Salt and pepper to taste
Direcciones
- In large pot heat oil over medium heat. Add in onions, celery, carrot and peppers. Cook, uncovered, stirring frequently till onions are soft. Stir in flour and cook 1 minute. Gradually stir in stock, potatoes, mustard, marjoram, and white pepper. Bring to a boil, stirring. Reduce to low, cover and simmer for 10 min. Stir in corn and simmer till corn and potatoes are tender. Transfer 2 c. of soup to a blender and add in 1/2 c. of cheese.
- Puree till smooth. Pour into a bowl. Repeat with remaining soup and cheese. Return puree to pot along with the green chilies. Heat till warm, but don't boil. Adjust seasonings, add in warm sauce, salt and pepper to taste.
- Notes: I garnished this with cilantro. If you do freeze it, make sure you taste and adjust the salt and pepper. It seemed to need salt after being frzn.
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