Since we are having a mild winter, as soon as the temps drop, we seize the opportunity to make soup! This is a Texas take combining two of our favorites…potatoes and corn. If you want to add a little spice to your life, give this dish a try. It is hearty and filling.
1 small bag of yellow baby potatoes cubed
2 tablespoons of butter
1 small 4.5 ounce can green chillies
1 small onion chopped
3 cans of sweet corn completely drained
32 ounces chicken broth
2 cups of heavy cream
2 teaspoons of chicken flavor Better Than Bullion
1 small 7.5 ounce can of chipotle salsa
1 teaspoon of sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup of shredded monterey jack cheese
8 ounces of sour cream
Place cubed potatoes in a saucepan, cover with water, boil until fork tender, and drain. Lightly mash about half of the potatoes.
While the potatoes are cooking, in a separate saucepan melt butter and saute green chilies and onion until tender. Add drained corn, chicken broth, heavy cream, and Better Than Bullion. Then, add about 1/2 of the can of chipotle salsa. You can add more or less depending on how spicy you want it. Add sugar, salt, and pepper. Let it simmer. Finally, add potatoes and cheese.
Remove from heat and stir in sour cream.
You can top it with additional grated cheese and sour cream if you are gluttonous.
We do cook other things besides soup, we promise. We will be back soon to share more of our favorite recipes. Stay tuned!