Ingredients
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1/2 cup celery, diced
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1/8-1/4 cup butter or 1/8-1/4 cup margarine
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1 cup onion, diced
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4 knorr vegetarian vegetable bouillon cubes (extra lg. cubes)
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4 cups hot water
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2 (8 ounce) packages cream cheese
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4 tablespoons flour
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1/2 cup boiling water
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1/2 lb sliced good quality American cheese
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1 (14 1/2 ounce) can diced tomatoes
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1/4-1/3 cup roasted red pepper, julienne then roughly chop
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1 (15 ounce) can whole kernel corn, drained
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1/4 cup cholula brand hot sauce
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1/2 teaspoon ground cumin (cumino)
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1 garlic clove, minced
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1/2 cup carrot, diced
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1/4 teaspoon ground red pepper (cayenne)
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1/3-1/2 cup diced roasted anaheim chili (I use 1 medium sized pepper)
Instructions
- Over medium heat melt butter or margarine in a 6 quart stock pot, add onions carrot and celery and sauté until onions are transparent and carrots have softened, add garlic toward the end and allow to soften (about 2 minutes), remove from heat.
- In a blender combine sautéed onions, carrots, celery and garlic with roasted Anaheim chili, 4 cubes of bouillon and 4 cups of hot water-- puree.
- Return vegetable puree to stock pot and place over medium heat, add both packages of cream cheese stirring until completely blended with vegetable puree.
- In separate bowl blend 4 tablespoons of flour with 1/2 cup of the warm cream cheese and vegetable puree mixture to get out lumps then stir in 1/2 cup boiling water, combine with contents of stock pot.
- While stirring the pot bring contents to a boil.
- Allow contents to boil while stirring for about 2 minutes then simmer.
- Add the 1/2 lb of American cheese a couple of slices at a time until melted.
- Once cheese is melted incorporate the can of tomatoes (with juice), roasted red pepper, corn, hot sauce, cayenne pepper and cumin.
- Allow to simmer for at least 1 hour stirring occasionally to prevent burning.
- Serve and enjoy!