I made this soup when to be honest, I didn't really feel like cooking. I wanted something easy that needed little prep work. I looked in my pantry and saw canned corn. Nothing could be easier than opening a can of corn.
- 2 Tbl unsalted butter
- 2 Tbl flour
- 1 onion (Chopped)
- 2 cans of corn(drained)
- 4 Cups Chicken or Vegetable broth
- 1 Cup half and half or cream or milk (I used half and half)
- a few drops of Tabasco
- 1 1/2 tsp salt
- 1/2 tsp thyme
- 1/4 tsp pepper
- 1 1/2 Cups Cheddar Cheese
Add the spices and let the soup come to a boil. Then lower the heat to medium low and let cook for 20 minutes.
Remove from the heat and then puree with an immersion blender.
Add the Cheddar Cheese and incorporate. Then add the cream. Taste for seasoning. If desired add a few dashes of Tabasco.
I added some homemade croutons into the soup and served with salad and rolls.