Potato Corn Soup With Chiles And Cheese - cooking recipe

Ingredients

4 Tbsp. unsalted butter
1 large onion, chopped
3 carrots, peeled and chopped
4 c. chicken stock
1 1/2 lb. potatoes, peeled and cut into 1 inch cubes
1/2 tsp. cayenne pepper
2 tsp. salt
1 (16 oz.) can cream corn
1 (4 oz.) can green chiles, drained
1/2 c. milk
6 oz. grated Monterey Jack cheese
6 oz. grated Cheddar cheese

Preparation

In a 5 quart soup pot over low heat, melt butter.
Add the onion and carrots and cook, covered, stirring once or twice for 20 minutes.
Add the chicken stock, potatoes, cayenne pepper and salt, bring to a boil.
Lower heat, cover and cook, stirring occasionally, for about 40 minutes, or until tender.
Cool slightly; then strain the soup, reserving the liquid.
Transfer solids to food processor and process briefly.
Add 1 cup of the reserved liquid to the processor and process until smooth, stopping once to scrape down the sides of the bowl.
Return the puree and the reserved liquid to the soup pot.
Set it over low heat and stir in corn, chiles and milk.
Bring slowly to a simmer.
Taste for correct seasoning and thin further, if desired, with additional milk.
Simmer, stirring often, for 5 minutes.
In medium bowl, toss together the grated cheeses.
Ladle soup into bowls, sprinkle each with about 1/3 cup of cheese and serve at once.
Serves 6 to 8.