CHIPOTLE CHEESE POTATO SOUP (WITH FRESH SUMMER CORN)
If fresh summer corn isn't available, feel free to use canned or frozen corn in its place. To make in your Instant Pot, cook at high pressure 15 minutes with a QPR.
Provided by Kristy Bernardo
Categories Soups and Stews
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
- Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about another minute (this will remove the "raw" flour taste).
- Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
- Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, adobo sauce (to taste), TABASCO Chipotle Pepper Sauce and fresh corn; bring back to a simmer and cook for an additional 10 minutes until very hot.
- Season well with salt and pepper (this is IMPORTANT). Ladle into bowls and top each as desired.
Nutrition Facts : Calories 490 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 893 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CORN, POTATO AND CHEESE SOUP
I found this fantastic recipe in a cookbook simply called "The Vegetarian Cookbook". It is creamy and delicious. We usually like food that is super flavored and spicy, but this is delicious, simple comfort food. No crazy spices or herbs, but yummy! I'm pretty sure that between just my BF and I, we ate almost the entire pot in one sitting. It really is that good. Hope you agree! (As a helpful note, I once heard on the Food Network, that you should never cook with a wine that you are not wiling to drink.)
Provided by JennyLynn99
Categories < 60 Mins
Time 40m
Yield 4 healthy bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy-bottom pan over low heat.
- Add shallots and cook, stirring frequently, for 5 minutes or until softened.
- Add potatoes and cook, stirring for 2 minutes.
- Sprinkle in four and cook, stirring constantly, for 1 minute.
- Remove from heat and stir in the wine.
- Return to heat and stir in the milk.
- Bring to a boil, stirring constantly, then reduce heat to a simmer.
- Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
- Ladle into bowls. Add croutons if desired and garnish with sage.
CHIPOTLE CHEDDAR POTATO SOUP
This soup is so, so easy and so sinfully, spicy good. You can definitely reduce the amount of chipotle. We like it spicy! You can throw in tons of different veggies. Make sure you don't leave out the squash though, that's what gives it such a creamy texture without all the calories. It's a really versatile, vegetarian soup that's guaranteed to warm you up on a cool day. :0)
Provided by Brittany K.
Categories Potato
Time 1h30m
Yield 1 Large Pot, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Put all the vegetables in a large pot. Cover with water (about 10 cups) and cook on high til the vegetables are soft.
- Shred the cheese and add to the pot. Stir until the cheese is melted.
- Reduce heat to low and add the milk and chipotle.
- In a seperate bowl mix the cornstarch and cold water with a whisk until smooth. Pour mixture into the pot and stir. Simmer for about 20 minutes. Salt and pepper to taste.
- Ladle into bowls. Garnish with sour cream, croutons (I like to make my own cornbread croutons) , and green onions.
Nutrition Facts : Calories 294.7, Fat 3.9, SaturatedFat 2.3, Cholesterol 12.6, Sodium 217.2, Carbohydrate 52, Fiber 6.2, Sugar 9, Protein 14.1
SPICY CHIPOTLE CREAMY CORN SOUP
You can increase the amounts of chipotle peppers, but beware, they are HOT! My family loves this soup, if you love spicy foods then I urge you to give this a try. Serve this with crusty rolls and butter. Canned chipotle chilies or sometimes called adobo, can be found in any Latin-American markets, or specialty food stores and major grocery food stores in the Mexican section. You might want to double ingredients, this soup is so good!
Provided by Kittencalrecipezazz
Categories Corn
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy pot over medium heat melt butter and sauté the onions, red bell pepper and garlic (about 5 minutes).
- Add in tomatoes with juice; cook for 2 minutes.
- Combine 2 cups chicken broth with chipotle chilies in a blender and puree.
- Add in the puree and cream-style corn into the pot with sautéed veggies; mix to combine and bring to a boil.
- Reduce heat and simmer for about 25 minutes, stirring occasionally.
- Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring.
- Ladle into serving bowls.
Nutrition Facts : Calories 825.3, Fat 48.4, SaturatedFat 28.7, Cholesterol 149.4, Sodium 1433.8, Carbohydrate 96.7, Fiber 10.6, Sugar 17.1, Protein 16.7
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