1/4 cup unsalted butter
1 cup yellow onion, diced small
1/2 cup celery, diced small
1 teaspoon garlic, minced
1/4 cup all-purpose flour
2 teaspoons dry mustard
1 teaspoon kosher salt
1 teaspoon ground white pepper
1/2 cup dry white wine (we use Robller Vidal)
1-1/2 cups chicken broth
1-1/2 cups whole milk
1-1/2 cups heavy cream
4 cups good quality sharp, white Cheddar cheese, grated (12 oz.) – (we use Hautly Sharp White Cheddar)
2 tablespoon red pepper, diced small
2 tablespoon green pepper, diced small
1/2 cup frozen yellow or white corn
1 teaspoon olive oil
Confetti corn and parsley for garnish

To make confetti corn saute peppers in olive oil for 3 minutes then add corn and cook for an additional 3 minutes. Set aside. Sauté onion and celery in butter in a large pot over medium-low heat. Cook for 10 minutes; add garlic and sauté 1 minute more. Stir in flour to coat the vegetables. Add dry mustard, salt and white pepper. Stir constantly for 2 minutes to prevent scorching. Whisk in wine, the mixture will be clumpy, that’s okay. Then whisk in broth, milk and cream, scraping the bottom of the pot. Bring soup to a boil, reduce heat and simmer 15 minutes. Remove from heat and stir in cheese. Continue stirring until cheese is completely melted.

Transfer to serving bowls and garnish with confetti corn and parsley. Serve immediately. Makes 4 servings.

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