Spicy Cheese, Sweetcorn and Potato Soup

    55 min

    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.

    897 people made this

    Serves: 7 

    • 30g margarine
    • 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
    • 500ml milk
    • 150g Kraft processed cheese slices, unwrapped and chopped
    • scotch bonnet chillies, chopped to taste (optional)

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
    2. 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.
    3. 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.

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    Reviews in English (734)


    this was scrumpious. what we did was fry about half lb. bacon drain some fat then fry onions,celery,carrots and chilis in that . than add broth and potatoes cook till tender and stir in cheese and some cream and milk and 1 can corn and 2 cans cream corn . served it in big soup bowls topped with the bacon crumbled . everybody loved it little ones to oldest . is a keeper *************************************** even thou its summer still make this soup i fry up few slices bacon then cook veggies in some a the bacon drippings then put carrots ,onions ,celery and chilis in crockpot with chicken broth add potatoes and corn and cook on low about 6 hrs till potatoes tender then add the creamed corn, milk and cream. and cook about 1/2 hr and then add the cheese and let it melt into the soup . we have it in bowls topped with the crumbled bacon even in hot weather with crockpot it doesnt heat up kitchen  -  02 Apr 2008  (Review from Allrecipes US | Canada)


    For such a short list of unassuming, everyday items, this recipe is outstanding! Every cooks dream for a quick easy meal!!! Helpful hints: Use olive oil (better for you) in place of the margarine and "simply" diced potatoes with onions if you are pressed for time. I used 1/2 and 1/2 and the country sausage gravy mix (as that's all I had). Added corn that I had grilled during the summer and froze for stews and soups in the winter... Wow, the smokey flavor using the frozen corn from the grill infused the soup with that little something extra chefs strive for! On a side note: I was rather skeptical of using the Mexican style Velvetta, but the creaminess of the cheese is what smoothed the flavor out and gave it the extra spice to keep it from being bland... Simply wonderful!  -  19 Mar 2011  (Review from Allrecipes US | Canada)


    delicious! here's how to lighten the recipe up a bit if you are trying to eat healthy: extra virgin olive oil rather than margarine, skim milk, chicken gravy mix rather than the country style gravy mix and 2% velveeta in place of the real thing. the soup still tasted rich and delicious! other modifications i made include adding one can of cream style corn and a dash of cayenne pepper and tobasco sauce. a very satisfying soup that i will be making again and again!!  -  23 Dec 2007  (Review from Allrecipes US | Canada)