Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 1 tsp chili powder
- 2 baking potatoes, peeled and chopped
- 2 cups vegetable stock
- 2-1/4 cups (9 oz/275 g) shredded old cheddar cheese
- 2 cups milk
- 1 cup corn kernels
- 1/2 tsp each salt and pepper
- 1/3 cup chopped green onion
Steps
- In saucepan, heat oil over medium heat; cook onion, garlic, jalapeno, pepper and chili powder for about 5 minutes or until softened.
- Add potatoes and stock; bring to boil. Cover and simmer for about 15 minutes or until potatoes are softened.
- Transfer to blender or food processor; purée until smooth. Return mixture to saucepan over medium heat. Add 2 cups of the cheese, milk, corn, salt and pepper; cook, stirring, for 15 to 20 minutes or until steaming and cheese is melted.
- Garnish with green onion and remaining cheese to serve.
