Spicy Cheddar, Potato, Corn Chowder

Spicy Cheddar, Potato, Corn Chowder

~Compliments of Jan Therrien (one her favourites from the Vancouver Sun).

Ingredients:

1 tbsp vegetable oil
1 small onion, choppe
1 stalk celery, thinly sliced
2 cloves garlic, minced (I buy it in a jar already minced)
1 jalapeno pepper, seeded and chopped
1 tsp chili powder
3 Yukon Gold potatoes cut into bite size pieces (1kg or 2 lbs in weight)
2 cups chicken or vegetable stock
2 cups milk
1 cup corn kernels (fresh or frozen)
½ tsp sea salt
½ tsp ground black pepper
2 cups shredded aged cheddar cheese (I would personally use 3 yr but a minimum 2 yr is recommended)
1 tbsp Dijon mustard
1/3 cup thinly sliced green onion

Preparation and Cooking:

In a large pot, heat oil over medium heat

Add onion, celery, garlic, jalapeno, salt, pepper and chili powder

Cook until the onions are soft but NOT browned

Add the potatoes and stock and bring to boil

Cover and simmer for 15 min or until potatoes are tender but not falling apart

Transfer ½ of the soup to a blender or food processor and purée until smooth

Return mixture to pot and add milk and corn

Add a little more stock, water or white wine if soup appears too thick.

Bring to a simmer and add the cheddar and mustard

Stir until cheese is melted

Serve and top with onion

I was drooling typing this out!!!