Servings: 6
Ingredients
- 4 cups of cooked corn kernels about 5 ears
- 4 large white potatoes
- 1 red bell pepper
- 1 large sweet frying pepper
- 1 cup of chopped carrots
- 1 jalapeno seeded and chopped
- 2 tablespoons of butter
- 1/2 cup of sherry
- 4 1/2 cups of fat free half and half
- 2 cups of cheddar or cheddar jack shredded cheese
- 1 tbs chili powder
- salt and pepper to taste
- 2 tablespoons of flour*
- 1/4 cup of water
Instructions
- In a large pot, melt the butter over medium low heat.
- Chop the peppers and peel and dice the potatoes. Add them to the pot with the butter. Season the veggies with salt, pepper, and chili powder.
- Add 2 cloves of pressed garlic.
- Cook the peppers and potatoes for about 5 minutes until slightly softened. Stir frequently.
- Pour in the sherry. Cook for an additional 5 minutes.
- Pour in the half and half and let the veggies come to a simmer.
- Whisk together 2 tablespoons of flour and 1/4 of water until it forms a paste. Pour it into the soup and bring back to a boil.
- Add in corn. Stir and cook an additional 2-3 minutes to warm the corn through.
- Stir in cheese.
- Serve immediately. Garnish with more cheese and scallions if desired.
Notes
* I used gluten free all purpose flour.
Nutrition
Serving: 6g
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