This delicious American lunch is a corn and chili soup made with corn, onions, tomatoes, green chili peppers, vegetable broth and cheddar cheese; all without eggs, nuts or soy.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 41 mins – easy
🍽 6 servings – 504 kcal per serving
|
Serving
329g |
Fat
26g |
Sat. fat
14g |
Sodium
1153mg |
|
Carbs
48g |
Fibers
4g |
Sugars
5g |
Proteins
20g |
INGREDIENTS
- 10 ounce corn
- 2 tbsp butter
- 1 cup onion
- 2 tsp garlic
- 2 tbsp all-purpose flour
- 1 cup tomatoes
- 4 ounce green chili peppers
- 3 cups vegetable broth
- 12 ounce cheddar cheese
- 1 cup whole milk
- 1 tsp salt
- 1 tsp cayenne pepper
TOOLS
- 1 grater
- 1 knife
- 1 saucepan
- 1 wooden spoon
STEPS
Shred the cheddar cheese with a grater.
Peel and chop the onions and garlic. Chop the tomatoes and dice the green chili peppers.
Melt butter in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute. Add flour and stir with a wooden spoon for 2 minutes. Then add the chopped tomatoes, diced green chili peppers, corn, and vegetable broth. Bring to a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally. Slowly stir the shredded cheddar cheese and whole milk, frequently stirring until the cheese melts, about 5 minutes. Do not bring it to a boil. then season with salt and cayenne pepper to taste and serve.
It’s ready to be served !
