Ingredients
The following ingredients have 4 Servings
- 1 1/2 tablespoons unsalted butter
- 1 cup diced sweet Vidalia onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic (minced)
- 2 cups reduced sodium chicken broth
- 2 1/2 cups frozen corn kernels
- 1 small bay leaf
- 1/4 teaspoon each: salt (freshly ground black pepper and dried thyme leaves)
- 1/4 cup heavy whipping cream
- 1 1/4 cups Sargento® Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese
Instruction
- Melt butter in a large saucepan over medium heat. Add onion and bell pepper; sauté 10 minutes. Add garlic; sauté 2 minutes.
- 2
- Add broth, corn, bay leaf, salt, pepper and thyme leaves. Bring to a boil over high heat. Reduce heat; simmer uncovered 30 minutes.
- 3
- Discard bay leaf. Transfer mixture 2 cups at a time to a blender container. Remove round plastic disc from lid; close lid and cover opening with a thick kitchen towel or pot holder. Hold towel over lid while blending mixture on high speed until mixture is pureed. Transfer mixture to a saucepan. Repeat with remaining soup mixture.
- 4
- Add cream to soup; bring to a boil. Stir in cheese; turn off heat and stir until cheese is melted. Taste and adjust seasonings. Ladle soup into shallow bowls; garnish as desired.
