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Categories:
frozen white corn vegetable oil garlic chiles fresh tomatoes cream hot salsa unsalted butter onion flour chicken broth Velveeta cheese
Viewed: 30 - Published at: 7 years agoIngredients
- 16 oz. frozen white corn
- 2 Tbsp. vegetable oil
- 2 tsp. minced garlic
- 2 small cans green mild chiles, chopped
- 1 c. fresh tomatoes, chopped
- 2 c. cream (I use milk)
- 1/8 tsp. hot salsa
- 2 Tbsp. unsalted butter
- 1 c. chopped onion
- 2 Tbsp. flour
- 3 c. chicken broth
- 12 oz. Velveeta cheese
Method
- Heat oil and butter in Dutch oven.
- Add onion and saute until soft.
- Add garlic and saute 1 minute.
- Add flour and stir another minute.
- Add corn, chiles, tomatoes and broth.
- Bring to a boil and simmer for 15 minutes.
- Stir cream/milk and cheese into soup and cook over low heat until cheese melts.
- Do not boil.
- This can be made the day before and reheated slowly, stirring constantly.
