Ingredients
- 2 tablespoons oil (or butter)
- 1 onion, chopped
- 2 to 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and chopped
- 1 to 2 teaspoons chili powder (OR to taste)
- 2 potatoes, chopped (baked then peeled potatoes)
- 2 cups vegetable stock (or chicken stock)
- 2 1/4 cups cheddar cheese, shredded, divided (old cheddar)
- 2 cups milk
- 1 cup corn kernels
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 green onions, chopped green onion
How to Make
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Step 1: In saucepan, heat oil over medium heat; cook onion, garlic, jalapeno pepper and chili powder for about 5 minutes or until softened.
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Step 2: Add baked chopped potatoes and stock; bring to boil. Cover and simmer for about 15 minutes or until potatoes are softened.
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Step 3: Transfer to blender or food processor; puree until smooth. Return mixture to saucepan over medium heat. Add 2 cups shredded cheddar cheese, milk, corn, salt and pepper; cook, stirring, for 15 to 20 minutes or until steaming and cheese is melted.
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Step 4: Garnish with green onion and remaining 1/4 cheddar cheese to serve.
We hope you enjoy this recipe!
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