1 tablespoon oil
1/2 cup green onion, diced
1/4 cup green peppers, diced
1 clove garlic, minced
1 cup potato, small dice
1 pinch cayenne
1 1/2 cups corn kernels
1 1/2 cups chicken stock
1/4 cup tomatoes, fresh diced
1/2 cup half and half
1/4 cup cheddar cheese, grated
In a medium saucepan, heat the oil. Add the onions, peppers, garlic and potatoes and sweat the vegetables until almost tender. Add the cayenne, chicken stock and corn and simmer for about 20 minutes. Remove half of the solid ingredients and run into a blender. Return the vegetables to the soup and heat again. Add the cream and diced tomatoes to the soup and stir. Remove from heat season to to taste dish and garnish with the grated cheddar cheese.
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Serving ideas: fry up the ends of the green onions and use as the garnish.
Note: For additional zest, add 1 tablespoon of chili powder. You can also add 1 sautéed chicken breast for a more hearty soup.
