We got this recipe from Donna's sister Paula. It a good, tasty soup for cold weather. Just make sure to serve it as soon as it is done.
| 3 | cups | Water | |
| 3 | Cubes | Chicken bouillon | See note |
| 1 | small can | Corn | |
| 4 | medium | Potatoes | (Peeled and diced) |
| 1 | medium | Onion | (diced) |
| 1 | cup | Carrots | (thinly sliced) |
| 1/2 | cup | Green bell pepper | (diced) |
| 1/3 | cup | butter | |
| 1/3 | cup | flour | |
| 4 | cups | Sharp cheddar cheese | (shredded) |
| 1 | 2-ounce jar | Pimiento | (diced) |
| 1/4 | tsp | Hot sauce | |
| 3 1/2 | cups | Milk |
Combine the water and bouillon cubes in a dutch oven and bring to a simmer. Add the corn, potatoes, onion, carrots, and green pepper and simmer for 12 minutes.
Melt the butter in a heavy saucepan. Add the flour and cook for 1 minute. Gradually stir in the milk. Heat this until thickened, stirring constantly. Add the cheese and let it melt into the sauce. Add the pimiento and hot sauce to the cheese sauce.
Pour the cheese mixture into the vegetable mixture. Heat this, but do not let it boil.
1: Chicken stock can be substituted for the water and bouillon.
Copyright © 2003 by Joseph Boxhorn & Donna Pelikan Boxhorn. All rights reserved.