Categories: Soup

Ingredients

• 3 T. oil
• 1 medium Vidalia onion, finely chopped
• 1 medium red bell pepper, chopped
• Salt and pepper
• 1 small jalapeno, seeds and ribs removed, minced
• 3 cloves garlic, minced
• 1/4 C. flour
• 4 C. chicken stock
• 2 large red potatoes, peeled & diced
• 1 C. heavy cream
• 16 oz. frozen corn
• 1/4 t. cayenne pepper
• 1 bay leaf
• Cheddar cheese, grated

Directions

1. In a large soup pot, heat the oil over medium-high heat. Add the onions and red pepper. Sauté until tender and translucent, about 4 minutes. Season with salt and pepper to taste. Add the jalapeno and garlic and sauté until fragrant, about 1 minute.

2. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color. Stir in the chicken stock and the potatoes and simmer for 20 minutes until potatoes become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 20 more minutes. Pour into a serving bowl and garnish with cheese.

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