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Ingredientes
- 3 Tbsp. Butter
- 1 lrg Onion, minced
- 1 x Celery stalk, minced
- 1 x Carrot, minced
- 2 tsp Dry mustard
- 1Â 1/2 c. Canned chicken broth
- 3/4 lb Potatoes, peel & dice
- 1 Tbsp. Minced fresh thyme or possibly
- 1 tsp -dry thyme
- 1 lrg Bay leaf
- 3 c. Corn kernels, fresh or possibly frzn
- 3 c. Half and half or possibly lowfat milk
- 2 c. Shredded sharp cheddar cheese
- 1 x Green onion, thinly sliced
Direcciones
- Heat 3 Tbsp of the butter in a heavy large saucepan over medium heat. Add in the minced onion, celery and carrot and saute/fry till vegetables begin to soften, about 5 min. Fold in 2 tsp dry mustard. Add in 1 1/2 c. canned chicken broth, potatoes, bay leaf, and thyme. Bring mix to a boil.
- Reduce heat to low, cover saucepan and simmer till potaotes are almost tender, about 10 min. Add in the corn and half and half. return soup to a simmer. Cover saucepan and cook till vegetables are tender, about 6 min. Reduce heat to very low and add in the cheddar cheese to the soup, mixing till cheese is just melted. Season soup to taste with salt and pepper. Ladle soup into deep bowls, and garnish with remaining cheese and green onion and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 532g | |
| Recipe makes 4 servings | |
| Calories 688 | |
| Calories from Fat 432 | 63% |
| Total Fat 49.19g | 61% |
| Saturated Fat 30.56g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 681mg | 28% |
| Potassium 969mg | 28% |
| Total Carbs 41.89g | 11% |
| Dietary Fiber 5.2g | 17% |
| Sugars 5.99g | 4% |
| Protein 24.76g | 40% |
