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Southwestern Cheese And Corn Chowder




Source of Recipe


Maizey






List of Ingredients



• 2 tablespoons butter
  
• 1 small onion, chopped
  
• 2 cups chicken or vegetable broth
  
• 2 cups fresh corn or 2 cans corn, drained (15 1/4 ounce each)
  
• 2 potatoes, peeled and cut into 1/2 inch dice
  
• 1 red pepper, diced
  
• 1 rib celery, sliced
  
• 1 cup milk
  
• 2 cups shredded cheddar cheese
  
• 1/2 teaspoon cumin
  
• 1/4 to 1.2 teaspoon cayenne pepper
  
• 1/2 teaspoon garlic powder
  
• 1/2 teaspoon salt (or to taste)
  






Instructions



1. Melt butter in a large saucepan. Add onion and cook until tender. Stir in broth and all the vegetables. Bring to a boil, reduce heat and simmer, covered, for 5 minutes or until potatoes are tender. Remove 2 cups of the soup and puree in a blender. Return to saucepan with remaining soup. Stir in milk, cheese and seasonings and simmer for 10 minutes.