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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Cooking with friends that's pretty much what my life has been about, writes Louise Pickerel of Muskogee, Oklahoma. When I moved here from Texas ten years ago, it was hard to leave the people I'd known for so long, but I've probably met two hundred new people since then. I have always entertained, but now that I'm retired, I finally have more time to play bridge and cook. Louise likes to serve this chunky soup with ham or roast beef sandwich wraps. Ingredients:
2 tablespoons (1/4 stick) butter |
1 9- to 10-ounce russet potato, peeled, diced |
3 celery stalks, chopped |
1 medium onion, chopped |
1 1/4 teaspoons dried thyme |
2 tablespoons all purpose flour |
4 cups vegetable broth |
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) |
1 teaspoon hot pepper sauce |
chopped fresh parsley |
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.
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