Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 ½ cups chicken broth
- Handful baby carrots, sliced
- 2 ribs celery, diced
- 1 onion, diced
- 4 cloves garlic
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- 4 Yukon gold potatoes, cut into ½” pieces
- ¼ cup butter
- ¼ cup flour
- 1 ½ cups milk
- 1 can niblet corn
- 1 ½ cups shredded cheddar (plus more for garnish)
- Green onions, sliced for garnish
Directions
Heat olive oil and 2 tablespoons butter in dutch oven over medium-high heat. Add carrots, celery and onion and cook until soft.
Add garlic, chili powder, salt, cumin and pepper and cook 1 more minute.
Add broth. Stir in potatoes. Cover and bring to a boil, then reduce to simmer until potatoes and carrots are tender (20 minutes).
Meanwhile prepare your roux. In a large bowl melt ¼ cup butter. Whisk in flour, then milk. Heat in microwave on 1 minute intervals, whisking in between each interval until thickened. It will bubble quickly in the microwave so watch to make sure it does not overflow.
When veggies are tender stir in roux, corn and cheese. Garnish with additional cheese and green onions.
