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4-5 small Yukon Gold potatoes
1 14.5 oz can cream style corn
2 oz cream cheese; or to taste
1 tablespoon butter and oil mixture
1/2 small onion; diced
2 cloves garlic; minced
1 tablespoon fresh green chili, use more if mild; or to taste
2 cups vegetable or chicken broth

In a 2 quart saucepan, Boil the potatoes until almost fully cooked,
they will cook more later; drain reserving about 1 cup of the potato
water.

Sauté the onion in butter/oil, about 1 tablespoon total, until
translucent.
Add the green chili and garlic, sauté a few more minutes then add
vegetable broth. Chicken broth would be fine also.

I used only 1 tablespoon of green chili. I am using green chilis that
I roasted, peeled and froze and they are pretty potent. If you are
using canned diced green I'm sure you'll need to add more.

I used a cheater vegetable broth that I made using a broth base mixed
with some of the reserved potato water and plain water.

Add the diced potatoes and simmer until the potatoes are soft, smush
some of the potatoes with a fork to help thicken the soup. Add a
14.5oz can of cream style corn. Simmer stirring occasionally, be
careful because now is when the soup could scorch. If you are using
any protein, add it now.
Add the cream cheese a chunk at a time mixing well before adding the
next chunk.

Once the cream cheese is fully incorporated, it's soup time.

Yield: Two large dinner size servings, or 4 dainty civilized servings
 
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