Ingredients
Scale
- 2 tablespoons butter (I chose salted butter.)
- 1/2 sweet onion chopped
- 3 cloves garlic crushed or minced
- 2 cups vegetable broth
- 1 teaspoon Cajun seasoning
- 16 ounces frozen whole kernel corn
- 2 cups milk (2% or whole for best results)
- 1 cup small curd cottage cheese
- 1/2 cup shredded Mexican blend or cheddar cheese
- salt and hot sauce to taste
Instructions
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Melt butter in a medium dutch oven or stock pot over medium-high heat. Add onion, and cook until soft and translucent (about 5 minutes). Stir in garlic, and cook a minute longer.
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Pour in broth, Cajun seasoning, and corn. Bring to a low boil.
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Very carefully pour or ladle broth mixture into a blender. Add milk, cottage cheese, and shredded cheese. Pulse until your desired smoothness is achieved.
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Pour blended soup back into pot, and bring back to a simmer over medium heat. Simmer, stirring often, at least five minutes to ensure cheese is melted and soup is heated thoroughly. Season with salt and hot sauce to taste.
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Serve with Garden Lites Superfood Veggie Cakes! (You can bake them according to package directions in your oven or toaster oven while you make your soup.)
- Prep Time: 15
- Cook Time: 20