Broccoli and Cheddar Cheese Soup with Corn

This was really delicious!

I had left-over corn on the cob so I just sliced the kernels off and used them in the soup.

You could use frozen corn instead.

Broccoli and Cheddar Cheese Soup with Corn
Makes 6 servings

Ingredients

• 4 cups broccoli (florets and stems), chopped
• 1/2 cup cold water
• 1 large onion, diced
• 1/3 cup diced celery
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon flour
• 1 teaspoon paprika
• 1 teaspoon mustard powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 2 cups chicken stock
• 2 cups 2% milk
• 1 1/2 cups corn kernels
• 3 oz cream cheese, softened
• 1 1/2 cups grated sharp cheddar

Directions

1. Place broccoli and water in a microwaveable bowl, cover with plastic wrap and cook on high for 6 minutes or until tender (but not mushy). Set aside.
2. In a nonstick pan over medium high heat, saute the onions and celery in oil until golden. Push them to the side of the pan and melt the butter on the other side.
3. Mix the flour with all the spices and add to the butter. Stir and cook for 1 minute. Mix the ingredients in the pot until combined.
4. Pour in the stock and milk. Bring up to a simmer. It should thicken slightly.
5. Add the corn and broccoli (including water) and simmer for 5 minutes.
6. Stir in the cheeses until they are completely melted into the soup. Serve hot.