Soups & Salads
Artisan White Cheddar Corn Soup
Prep Time: 20 min | Cook Time: 45 min | Servings: 8 | Calories: 329
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Prep Time
20 min
Cook Time
45 min
Servings
8
Calories
329
This dish is simple yet incredibly satisfying for any meal, any time and for anyone! The creamy consistency and familiar taste provided by corn and bell peppers don’t limit this soup to one season because it’s a total classic. Sargento® Shredded Wisconsin Sharp White Cheddar Cheese brings a unique sharpness into the tummy-warming dish.
Ingredients
- 3 Tbsp. butter
- 2 cups diced onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1 (32 oz.) pkg. reduced sodium chicken or vegetable broth
- 5 cups (28 oz.) frozen corn kernels
- 1 bay leaf
- 1/2 tsp. each: salt, freshly ground black pepper and dried thyme leaves
- 1/2 cup heavy whipping cream
- 2-1/2 cups (10 oz.) Sargento® Shredded Wisconsin Sharp White Cheddar Cheese
- Optional garnishes: additional cheese, croutons, finely diced ham, hot pepper sauce and/or unsweetened whipped cream mixed with Dijon mustard and chopped fresh herbs
Directions
- Melt butter in a large saucepan over medium heat. Add onion and bell pepper; sauté 10 minutes. Add garlic; sauté 2 minutes.
- Add broth, corn, bay leaf, salt, pepper and thyme leaves. Bring to a boil over high heat. Reduce heat; simmer uncovered 30 minutes.
- 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.
- 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.