I have been lax in sharing my lunches. Actually, I am way behind in sharing recipes. I have all these pictures that I have not used and would love to catch up.
I decided to attempt to post a soup a week, as I do for the muffins. I know, I have missed a few weeks but I have made over 40 different muffins, so far and plan to complete 52, soon. I am yearning for soup, although it is still very humid and hot. As long as I can eat in an air conditioned room, it should be fine.
For lunch today, it had to be this recipe from Sargento. I had printed it up and left it on my desk. Each time, I sat down at the computer, I would see my Corn Soup, waiting to be made. Today was the day. I had to make a decent lunch to keep my commitment and this soup would more than do. I made a number of changes and lightened the soup up, considerably.
Cheddar Corn Soup
1 tablespoon olive oil
1 medium onion, chopped
1/2 cup diced red bell pepper
1 teaspoon garlic, minced
1 cup of. reduced sodium vegetable broth
2 - 3 cups frozen corn kernels
1/4 teaspoon black pepper
1 cup milk
1 cup shredded Cheddar cheese
In a large skillet, heat olive oil over medium heat. Add onion and red pepper and saute for 10 minutes. Add minced garlic and cook for an additional 2 minutes.
Using an immersion blender, blend to the chunkiness or smoothness, you want. I left it with small pieces. Return to pot.
Stir in cheese; turn off heat and stir until cheese is melted.
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