Soups and Stews

CORN AND HOT PEPPER CHEESE CHOWDER

  • 1 tablespoons Olive oil
  • 1 1/2 teaspoonss Garlic, chopped
  • 2 cupss Hash brown potatoes, frozen
  • 3 cupss Milk
  • 1 - 15 oz. can Corn, creamed
  • 2 cupss Corn, frozen
  • 1/2 teaspoons Salt
  • 1 Bay leafs
  • 1 teaspoons Southwestern seasoning
  • 10 slices Hot pepper cheese

    • In a large saucepan, heat the olive oil over medium high heat. Add the hash browns, garlic and bay leaf and cook 8 - 10 minutes or until the potatoes start to brown slightly. Stir often. Add milk and stir until well combined. Add both corns and seasonings, stir well. Bring the soup to simmer, reduce heat to low and cook for 10 minutes. Remove the

    saucepan from the heat and discard the bay leaf. Stir in the Hot Pepper cheese slices, one at a time, until they are well blended. Ladle into soup bowls or mugs and serve.

    Note:

    If possible, use hash browns with onions and peppers; otherwise add 1 cup each chopped onions and bell peppers. The Hot Pepper cheese is made by County Line and is sold at Sams Club. If that won't work, try them at

    www.countylinecheese.com.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!