What's
in it...
- 1 tbsp butter
- 1 sweet onion, finely chopped
- 2-3 tbsp flour
- 3 cans vegetable broth
- 1 can Rotel Tomatoes and Green Chiles
- 3 potatoes (baking sized), cubed
- 5 ears, fresh corn stripped from the cob
- roasted green chile (fresh, canned, or condensed
soup - diluted)
- 1 -1 1/2 cups, heavy cream
- 3/4 cup, cheddar cheese, shredded
- 2 - 4 cloves, garlic, freshly pressed
- salt, pepper, cumin
to taste
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What I
do...
In a large pot, sauté onions, cumin, and garlic in
butter until tender.
Add the flour and stir continuously to create a paste
(add more butter if needed).
Cook the mixture for 1-2 minutes.
Add broth and Rotel (undrained) and bring to a boil,
stirring occasionally. Add salt and pepper.
Add potatoes, cover and simmer on medium heat until
tender (about 10-15 minutes).
Mash lightly using a potato masher.
Next, add green chile, corn, and heavy cream.
Combine and simmer for 10 minutes, stirring
occasionally.
Add a pinch of fresh cilantro, more
cumin, salt and
pepper.
Finally, add cheese and melt on a low
heat.
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