Author Notes
Thick, creamy, loaded with veggies and nacho cheese flavour -- using only whole foods and regular pantry ingredients. —Ashley Fehr
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Ingredients
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6 cups
chicken broth
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4 cups
carrots, diced
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3
stalks celery, diced
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1/2
medium onion, diced
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8
small potatoes
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1/2 teaspoon
cumin
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1 teaspoon
chili powder
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1 teaspoon
salt
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1 teaspoon
garlic powder
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1/4 cup
butter
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1/4 cup
flour
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2 cups
milk
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1-2 cups
frozen or fresh corn
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1 1/2 cups
shredded cheddar cheese
Directions
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In a large pot, add carrots, celery, onion and potatoes to broth (I get my broth heating while I chop my veg). Add chili powder, cumin, garlic and salt.
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Bring to a boil and reduce to medium heat. Cook, simmering over medium heat until potatoes and carrots are tender (about 15 minutes).
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Meanwhile, prepare your roux. In a large bowl (make sure it's big enough -- you don't want it to boil over), melt butter in the microwave. Whisk in flour first, then milk.
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Heat in the microwave at 1 minute intervals (no longer), whisking each time, until thickened.
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Add to the soup once vegetables are cooked. Stir in corn and cheddar cheese.
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Garnish with more corn and cheese if desired.
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