About this recipe:This is the perfect comfort food for those cold winter nights. Celery is simmered with onion, potatoes, sweetcorn, chillies and cheese. Adjust the spiciness of this soup to your own preference.
125g celery, chopped
160g onion, chopped
825ml chicken stock
475g peeled potatoes, cubed
1 (340g) tin sweetcorn
1 (130g) tin diced green chillies
3 (25g) packets white sauce mix
150g Kraft processed cheese slices, unwrapped and chopped
scotch bonnet chillies, chopped to taste (optional)
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Method Prep:20min › Cook:35min › Ready in:55min
In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken stock; bring to the boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in sweetcorn and chillies; return to the boil. Dissolve white sauce mix in milk; stir into boiling mixture. Add cheese and chillies (if using); cook and stir over low heat until cheese is melted.
Tinned diced green chillies can be purchased online. Alternatively, you can use fresh chillies to taste.