For some crazy reason, I’ve been craving soup. Yes, I know it’s summer. The weather is sizzling here in Southern California. But my family is sick right now with colds, and I’m craving winter. I combined the flavors of summer and winter and created this delicious soup, thick enough to be a meal. Pair it with a piece of crusty bread, and you’ve got dinner in no time, sure to cure even the nastiest of colds.
For this recipe you’ll need:
5 TB Butter
4 Cups diced Yukon gold potatoes
½ large red onion, diced
1 tsp. kosher salt
½ tsp. black pepper
1 tsp. garlic powder
1 tsp. allspice
¼ cup flour
2 cups chicken stock
4 can corn (15 oz each)-Juice reserved for two of the cans
1 tsp. kosher salt
½ tsp. black pepper
1 can (10 ¾ oz) Cream of Chicken soup
2 Cups grated mild cheddar cheese
2 cups whole milk
Toppings:
Top with additional cheddar cheese, onion, and cooked bacon (optional)
To Make:
In a large soup pot, melt butter. Add potatoes and cook 5 minutes. Add onion, 1 tsp. salt ½ tsp. pepper, 1 tsp. garlic powder, and cook 5 more minutes.
Sprinkle allspice and flour on top and stir. Cook 1 minute then add chicken stock, remaining 1 tsp. salt and ½ tsp. pepper, and corn (for 2 of the cans of corn, pour in the pan with the juice. For the other 2 cans, drain the juice). Bring to a boil. Cover and simmer 10 minutes.
Add soup, cheese, and milk. Cook uncovered on medium heat for approximately 15 minutes until hot and bubbly.
*Can substitute beef or vegetable broth if you’d like.
*May adjust spices to suit your taste
*Use your favorite potato to substitute. Try not to use brown russet potatoes because they break down too much. Better to stick with a yellow or red potato. No peeling necessary.