Ingredients
- 1 Cup Finely chopped Onions
- 1/2 Cup Finely chopped carrots
- 4 Cloves Garlic Minced
- 1 Tblsp. Olive Oil
- 4 Cups Vegetable stock Divided
- 1/4 Tsp. Chipotle Powder More or less to taste
- Pinch Ground allspice
- 1 Cup Corn Kernals
- 3 Cups Broccoli florets Blanched
- 1/4 Cup Wondra flour
- 1 Can Evaporated Skim Milk
- 3/4 Cup Buttermilk
- 2 Cups Chipotle Cheddar Cheese Shredded
- 1 Tsp. Worcestershie Suace Or to taste
- 1 Tsp. Chipotle Hot sauce Or to taste
Servings:
Instructions
- Heat the olive oil in a large soup pot. Add the onions, carrots, and garlic. Cook for 5 minutes or until the veggies are beginning to brown.
- Add 1/4 cup broth to the pot and stir scraping up any brown bits. Cook for a minute or so to reduce slightly.
- Add 3-1/2 cups of stock, the allspice, and chipotle powder to the pot and bring to a boil. Reduce heat to a simmer, cover and cook for 10 – 15 minutes.
- While the stock simmers, blanch the broccoli. Dump the broccoli into a pot of salted boiling water and cook for 2 minutes. Immediately remove the broccoli and submerge in a bowl of ice water. Drain well and set aside.
- Once the stock mixture starts smelling wonderful, add the evaporated milk and the buttermilk. Shake together the remaining 1/4 cup of stock and the flour. Slowly pour it into the soup stirring constantly. Continue to stir until it thickens.
- Add the broccoli, corn, Worcestershire Sauce and Chipotle Tabasco. Cook for several minutes.
- Over low heat, stir in the cheese, continuing to stir until it is melted. Give it a taste and adjust any seasoning. Serve.
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