Southwestern Corn and Cheddar Soup

Southwestern Corn and Cheddar Soup

Southwestern Corn and Cheddar Soup


Yeah it’s corn glut time! Okay so strictly speaking it’s way past corn glut time as I write this. The leaves are falling from the trees after all. I’m nothing if not untimely with my recipes, but this is still excellent with frozen corn. So, back story, my husband found a great local farm stand with really good sweet corn. He bought 6 ears and we ate it right up. The following week, because it was so good, he bought a dozen ears and alas they were nowhere near as good. So what to do with all of that mediocre corn? Well, we made chicken and corn soup and this soup below. Both are awesome and both do well with frozen corn if you have only that on hand. I made this recently because I had some Amish Cheddar cheese on hand from when we went apple picking. See, there’s still something seasonal in this soup…

Serves:4

Freezes: Well

Kid Friendly Tasks: corn shucking and cheese tasting

Ingredients

  • 1 large Tomato, diced or 1 c canned tomatoes
  • 4 ears of Fresh Corn or 2 c Frozen Corn
  •  2 small or one large onion diced
  •  1 tbsp Garlic
  •  3 tbsp medium-hot Peppers, red (I use Peter Peppers from our garden)
  •  2 tbsp Lime Juice
  •  2 tsp cilantro-dried or 2 tbsp fresh
  •  ½ tsp Oregano
  •  ½ c Sharp Cheddar Cheese
  •  ¼ c Sour Cream
  •  ¼ c Cream
  •  4 c Chicken stock
  •  4 tbsp Olive Oil

Directions

  1. Heat oil in the bottom of a large soup pot. Add corn, tomatoes, onions, garlic, peppers, oregano, and cilantro. Cook for a few minutes until everything starts to soften.
  2. Add chicken stock and cook 20 mins until all of the veggies are soft. Turn off heat and add lime juice, cheddar cheese, sour cream and regular cream. Mix well and serve

 

Southwestern Corn and Cheddar Soup

Southwestern Corn and Cheddar Soup

 

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