Lighter Cheesy Corn Soup

  • 1 tbsp. butter
  • 1 onion, chopped
  • 3 tsp. garlic, minced
  • 1/4 cup flour
  • 6 cups chicken, vegetable or beef stock (I used a combination)
  • 2 cups low-fat milk
  • Salt and pepper, to taste
  • 1/4 tsp. cayenne pepper
  • 2 cups baby potatoes, quartered
  • 2 (15.25 oz.) cans whole kernel corn, drained
  • 1 cup Mexican blend cheese, shredded
  • 1 cup sharp Cheddar cheese, shredded
  • 1/4 cup bacon, crumbled (optional)

Melt butter in a dutch oven or large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for an additional 30 seconds.

Sprinkle onion mixture with flour and stir until well combined. Add stock and milk. Season with salt and pepper; add cayenne pepper. Add potatoes and cook for 10 minutes or until potatoes are fork tender.

Add corn and cheeses. Mix until melted. Cover and reduce heat to low. Cook until ready to serve, stirring every once in a while, for up to 2 hours (or you can eat it right away!). Sprinkle with bacon if desired. Enjoy!
by The Savvy Kitchen