Home Recipes Creamy Corn Soup With Manchego Cheese Recipe
Ingredients
- 3 tablespoons unsalted butter shopping list
- 1 medium onion, finely chopped shopping list
- 2 garlic cloves, minced shopping list
- 1 teaspoon ground coriander shopping list
- 1 teaspoon ground cumin shopping list
- 1 jalapeno pepper, minced shopping list
- 2 medium tomatoes, seeded and diced shopping list
- 2 medium yukon gold potatoes, diced shopping list
- 1 red bell pepper, peeled, cored, seeded and diced shopping list
- 1 teaspoon kosher salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 4 cups homemade vegetable stock shopping list
- 5 ears of fresh corn, husked and kernels removed shopping list
- 1 cup half and half shopping list
- 1/2 cup grated manchego cheese, plus additional shaved for garnish shopping list
How to make it
- Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and sauté another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 15 minutes. Add the corn and heat through another 10 minutes.
- In a blender, puree half of the soup with the half and half and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve. Garnish with extra cheese, if desired.
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