to do at home. It's pretty quick and it makes a goodly amount. Your family will love it.The recipe calls for a habenero pepper. You can just use the jalapeno or other pepper with less heat if you are sensitive. Use your own discretion.
Recipe By : Sitara
Serving Size : 8 Preparation Time :2:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart stock -- chicken stock
2 large potatoes - diced
1 large onion -- chopped
1 stalk celery -- diced
butter
1 large jalapeno -- seeded and chopped
1 can diced green chilies -- small can
1 cup half and half
1 cup diced tomato
1 small habanero pepper--seeded and chopped (optional)
2 tablespoons parsley -- chopped
1 teaspoon black pepper
2 cans corn kernels -- drained
2 cans creamed corn
1 cup shredded cheddar cheese
1 large bay leaf
1 cup cilantro -- chopped (optional)
1. In a heavy bottomed soup pot saute onion, celery, jalapeno in butter till onion is translucent. Add stock, bay leaf, green chilies and potatoes. Bring to a boil, reduce heat and simmer 30 minutes till potatoes are tender and falling apart. Check for "heat" and add habenero if you like it hot. Discard bay leaves.
2. Stir in corn, milk, tomatoes, salt and pepper. Bring up heat to medium and cook for 10 minutes.
3. Turn down to lowest heat and stir in cheese till cheese is incorporated. Add cilantro last.
Taste for heat, salt and pepper.