2 Tablespoons butter, softened to room temperature
1 cup chopped onion
½ cup chopped celery
½ teaspoon salt
½ teaspoon coarsely ground black pepper
¼ teaspoon paprika
1 ¼ lbs. potatoes, cooked, peeled, and diced
2 cups milk
2 (14 3/4oz) cans creamy style corn
8 oz. cheddar cheese, shredded, about 3 cups
2 Tablespoons chopped fresh parsley
Makes 8 cups
1. Melt the butter in a Dutch oven over low heat. Increase heat to medium, add onion and celery, and cook until tender, 5 to 7 minutes.
2. Add salt, pepper, paprika and stir with a wooden spoon. Add potatoes, milk, and corn and stir until soup is heated through.
3. Remove Dutch oven from heat and stir in cheese until melted. If necessary, place soup over low heat and cook, stirring, until all cheese is melted. Do not boil.
4. Ladle soup into bowls and sprinkle with chopped parsley.
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