Ingredients:
1/8-1/4 cup butter or 1/8-1/4 cup margarine
1 cup onions, diced
1/2 cup carrots, diced
1/2 cup celery, diced
1 garlic cloves, minced
1/3-1/2 cup diced roasted anaheim chilies ( I use 1 medium sized pepper)
4 knorr vegetarian vegetable bouillon cubes ( extra lg. cubes)
4 cups hot water
2 (8 ounce) packages cream cheese
4 tablespoons flour
1/2 cup boiling water
1/2 lb sliced good quality American cheese
1 (14 1/2 ounce) cans diced tomatoes
1/4-1/3 cup roasted red peppers, julienne then roughly chop
1 (15 ounce) cans whole kernel corn, drained
1/4 cup cholula brand hot sauce
1/4 teaspoon ground red pepper ( cayenne)
1/2 teaspoon ground cumin ( cumino)
Directions:
Over medium heat melt butter or margarine in a 6 quart stock pot, add onions carrot and celery and saute 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 sauteed 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!
Servings: Serve
Time preparation: 40 min.
Time total: 100 min.