Ingredients
2
tbsp (1/4 stick) butter
1
9- to 10-ounce russet potato, peeled, diced
1
15-ounce can creamed corn
1
10-ounce package frozen corn kernels
1
10-ounce package frozen mixed vegetables
2
cups (packed) grated sharp cheddar cheese (about 8 ounces)
Directions
1.
Melt butter in heavy large pot over medium-high heat. Add potato, celery, onion, and thyme. Sauté 5 minutes. Sprinkle flour over; stir 1 minute. Gradually mix in vegetable broth. Add creamed corn, frozen corn, and frozen vegetables and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Remove from heat. Add grated cheese and stir until melted and smooth. Mix in hot pepper sauce; season to taste with salt and pepper. Ladle soup into bowls; sprinkle with chopped parsley.
Columbus Restaurants
