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Cheesy Cornbread soup Recipe

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This recipe for Cheesy Cornbread soup, by , is from Jerita's Recipes and favorite things, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jerita Nelson

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon butter
1 medium onion, chopped
14.75 ounce can cream style corn
1 1/2 cups milk (I used 2 percent)
1 can chicken broth
3/4 cup grated cheese (see notes above)
1/3 cup cornbread mix
Garlic powder, to taste
Salt and pepper, to taste

Directions:
Directions:
•In a large saucepan over medium heat, saute onions in butter until they begin to soften - about three minutes or so.
•Add corn, milk, and chicken broth. Heat to a simmer and cook for a couple of minutes.
•Using an immersion blender, blend all ingredients together until the soup is pureed. Alternatively, you can allow the soup to cool for a bit, transfer to a blender, and puree until smooth.
•Once soup is pureed, add cheese, cornbread mix, and spices. Heat until cheese melts and soup thickens a bit.
• Serve with extra shredded cheese, pickled jalapeños, bacon bits, or other desired toppings.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 mins
Personal Notes:
Personal Notes:
Close to soup served at Star oars Market in Clear Lake. Make a batch times 10! Tastes better the longer it melds!

 

 

 

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