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Cheddar Chili Soup

soups, cheese

1 tablespoon vegetable oil
1 onion; chopped
2 cloves garlic; minced
1 jalapeño pepper; seeded and chopped
1 teaspoon chili powder
2 baking potatoes; peeled and chopped
2 cups vegetable stock
2 1/4 cups shredded old Cheddar cheese; (9 oz)
2 cups milk
1 cup corn kernels
1/2 teaspoon (each) salt and pepper
1/3 cup chopped green onion

Cheddar originated in England, but Canadian Cheddar is now more famous worldwide. It's the preferred cheese of Canadians, who consume a total of 64,316 lb a year! Corn chips or tortillas make a great crunchy accompaniment to this fabulous soup. In saucepan, heat oil over medium heat; cook onion, garlic, jalapeno pepper and chili powder for about 5 minutes or until softened. Add potatoes and stock; bring to boil Cover and simmer for about 15 minutes or until potatoes are softened. Transfer to blender or food processor; purée until smooth. Return mixture to saucepan over medium heat. Add 2 cups of the cheese, milk, Corn salt and pepper; cook, stirring, for 15 to 20 minutes or until steaming and cheese is melted. Garnish with green onion and remaining cheese to serve. SUBSTITUTION: If you can't find a jalapeño pepper, use 1/2 tsp hot pepper sauce or hot pepper flakes.

Contributor: Canadian Living Magazine - November, 1998

Yield: 6 to 8 servings

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