On Wednesday I made a terrific Spinach & Creamy Spinach Soup. Today’s soup is equally delicious but with a kick! It’s the perfect blend of sweet and hot! The corn brings this beautiful sweetness at the front, then after two or three bites you start to notice a little heat! A very balanced corn soup. For the corn broth, click on the link above and follow the directions.
Corn & Pepper Jack Cheese Chowder
3 cooked corn cobs
2 cups milk
6 oz pepper jack cheese
1/2 onion diced
1 cup chicken stock
1 tsp salt
1/2 tsp pepper
1/ tsp celery salt
Follow the directions for the Corn & Cream Spinach Chowder – omitting the spinach. After you blend the soup, reheat on medium low.
Add the grated pepper jack cheese and allow to melt. Delicious!