Friday, February 21, 2014

Cheesy Corn & Potato Soup

Cheesy Corn & Potato Soup:

diced potatoes 
diced onions
minced garlic
2 C sweet corn (my freezer corn)

Put 1 tbs. butter in pan, melt with salt and pepper.  Add the above - stir around.  

Add to kettle and cook till boils: 

2 C chicken broth
1 C milk

In another pan, make a rue.  Add equal parts butter (fat) to flour.  I put in 2 Tbs. butter, salt and pepper, once melted add flour and wisk together.  Add 2 C milk - 1 C at a time - till thickened; add 2 C cheddar cheese. 

Put this cheesy base into the soup.  Cook till potatoes are tender.  

Did you know that Wisconsin farmers grow great potatoes and sweet corn - we do.  In addition to leading the nation in cheese production, this soup reflects my neck of the woods.   

Super easy and delicious!

Blessings from Ringle, Wisconsin.
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