Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Southern Living January 2001

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Recipe Summary

Yield:
2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn; remove from heat.

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  • Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook, stirring constantly, 1 minute.

  • Stir in milk and next 5 ingredients. Cook, stirring constantly, until cheese melts. Gradually stir cheese mixture into vegetable mixture.

  • Cook over medium heat, stirring constantly, until soup is thoroughly heated. Garnish, if desired, and serve immediately.

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