Ingredients
Scale
- 3 ears of yellow corn
- 3 C of potatoes, diced into 1/2 inch pieces
- 4 slices of bacon
- 1 medium onion, diced
- 1 tbsp chicken base
- 1 C roasted peppers (we used a combination of cubenelles and red chilies), diced
- 4 tbsp butter
- 1/2 C flour
- 3 C milk
- 2 C water
- 2 C shredded velveeta cheese
- 8 ounces cream cheese
- 1/2 C chopped fresh cilantro
Instructions
- In a large stock pot, start by adding chopped bacon and onions and cook until bacon is crispy (about 8 minutes).
- Add diced potatoes and chicken base and cook for 5 minutes, stirring often. Add butter and allow to melt. Add chopped peppers and flour and allow to cook for 3-4 minutes while stirring.
- While this is cooking, place peeled ears of corn over a hot grill or directly on the burner of a gas stove, allowing some of the corn to char. Turn corn often to ensure even browning.
- remove from heat and allow to cool.
- Add milk and water to pot and allow to cook over medium heat. The soup will start to thicken (about 7-10 minutes). At this time, cut the corn from the cob and add to the soup.
- As the soup gets to the correct thickness, add both the cream cheese and Velveeta cheese and reduce heat to low and allow cheese to melt. Stir often.
- Add chopped cilantro just before serving.
- Garnish with a mix of corn and onion.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: soups
- Cuisine: n/a
Nutrition
- Serving Size: 6 oz
- Calories: 497
- Sugar: 12.5 g
- Sodium: 340.9 mg
- Fat: 29.6 g
- Carbohydrates: 44.4 g
- Protein: 14.2 g
- Cholesterol: 74.5 mg