Cheddar Chili Soup: Date Added: 20 Nov 2009
Listed in: Soups

1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded, and, chopped
1 tsp chili powder
2 baking potato, peeled, and, chopped
2 cup vegetable stock
2 1/4 cup shredded old cheddar cheese
2 cup milk
1 cup corn, kernels
1/2 tsp salt
1/2 tsp pepper
1/3 cup chopped green onion

In saucepan, heat oil over medium heat; cook onion, garlic, jalapeno, pepper and chili powder for about 5 minutes or until softened. Add potatoes and stock; bring to boil. Cover and simmer for about 15 minutes or until potatoes are softened.

Transfer to blender or food processor; purée until smooth. Return mixture to saucepan over medium heat. Add 2 cups (500 mL) of the cheese, milk, corn, salt and pepper; cook, stirring, for 15 to 20 minutes or until steaming and cheese is melted. Garnish with green onion and remaining cheese to serve.

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