Cheesy Corn Soup
The recipe for this soup belongs to the chowder family - thick soups with seafood or vegetables, cooked with milk or cream, and often with cheese added. I will tell you about the vegetarian version of chowder: very summery, with green beans, sweet peppers, and corn.
Information
Ingredients
- Butter15 g
- Onion1 piece
- Sweet pepper2 piece
- Thyme1 teaspoon
- Milk700 ml
- Broth1250 ml
- Salton taste
- Black pepperon taste
- Potatoes4 piece
- Corn2 cup (250ml)
- String beans700 g
- Semi-hard cheese150 g
Directions
Slice the onion into quarter rings and fry it in butter.
Dice the bell pepper, add half of it to the onion, along with the thyme, and sauté for 5 minutes.
Cut the potatoes into large pieces.
Remove the kernels from corn.
Add milk, broth, potatoes to fried onions and peppers. Bring to a boil, then simmer for 8-10 minutes. Add 2/3 of the corn, salt, and pepper, and cook for another 3 minutes. Transfer the vegetables to a blender and puree them with a spatula. Return the puree to the pot. You can also puree the soup with an immersion blender.
Now add the remaining peppers, remaining corn, and green beans. Cook for 5-8 minutes.
Add grated cheese to the finished soup and stir. Season with salt to taste.
To freeze the soup, divide it into containers with tightly sealed lids, leaving about one centimeter of free space (the soup will expand when freezing). It's better to freeze in individual portions, depending on the size of your family.
