1/4teaspooneach: saltfreshly ground black pepper and dried thyme leaves
1/4cupheavy whipping cream
1 1/4cupsSargento® Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese
Melt butter in a large saucepan over medium heat. Add onion and bell pepper; sauté 10 minutes. Add garlic; sauté 2 minutes.
Add broth, corn, bay leaf, salt, pepper and thyme leaves. Bring to a boil over high heat. Reduce heat; simmer uncovered 30 minutes.
Discard bay leaf. Transfer mixture 2 cups at a time to a blender container. Remove round plastic disc from lid; close lid and cover opening with a thick kitchen towel or pot holder. Hold towel over lid while blending mixture on high speed until mixture is pureed. Transfer mixture to a saucepan. Repeat with remaining soup mixture.
Add cream to soup; bring to a boil. Stir in cheese; turn off heat and stir until cheese is melted. Taste and adjust seasonings. Ladle soup into shallow bowls; garnish as desired.
Saturated Fat 10.8 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.3 g
Cholesterol 53.1 mg
Sodium 676.7 mg
Potassium 354.3 mg
Total Carbohydrate 31.7 g
Dietary Fiber 4.2 g
Sugars 4.4 g
Protein 14.4 g
This recipe for Creamy White Cheddar Corn Soup was printed from AmandasCookin.com - https://amandascookin.com/creamy-white-cheddar-corn-soup/ and can only be printed for education or personal use.