Corn and cheese soup

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • 2
    sweet potatoes, peeled and diced
  • 2
    Litres
    chicken stock
  • 1
    bottle Mexican beer
  • 10
    ml
    ground cumin
  • 1
    bay leaf
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • oil
  • 410
    g
    creamed sweetcorn
  • 2
    green chillies, diced
  • cayenne pepper
  • 500
    ml
    milk
  • 125
    ml
    cream
  • 450
    g
    grated Cheddar cheese
  • freshly chopped coriander
 

Method

 
1. Place the sweet potato, half of the stock, the beer, cumin and bay leaf in a heavy-based saucepan. Bring to the boil and simmer until potatoes are firm-tender. Remove bay leaf. 2. Cook onion and garlic in a little oil over medium heat for about 10 minutes. Add sweet potato, cooking liquid and remaining stock. 3. Add creamed corn and chillies and season to taste with cayenne pepper. Gradually stir in milk and cream and simmer for 10 minutes. Reduce heat and add cheese. 4. Season soup and garnish with coriander.
 

Read more on: soup  |  dairy  |  shallow-fry
 

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