Ingredients
- 1 pork chop (bite-size pieces)
- 1 tbsp pure vegetable oil (15 ml)
- ½ cup celery (chopped) (125 ml)
- ½ cup onion (60 ml)
- 2 cups milk (cold) (500 ml)
- 2 cups corn (500 ml)
- 1 cup potatoes (cooked and diced) (250 ml)
- ½ tsp paprika (1 ml)
- ½ tsp thyme (2 ml)
- 2 tbsp all-purpose flour (30 ml)
- 1 cup white cheddar cheese (shredded) (250 ml)
- salt and pepper to taste
Make it step by step
- Sauté pork in vegetable oil until brown.
- Add celery and onion; sauté 5 minutes.
- Pour into soup kettle.
- Add 1 cup (250 ml) of the milk, the corn, potatoes, paprika, and thyme.
- Heat until warm. Do not boil.
- Combine remaining 1 cup (250 ml) milk with flour in screw top jar.
- Shake until thoroughly blended.
- Gradually add to corn mixture.
- Add cheese.
- Cook over low heat until cheese is melted and soup is desired thickness.
- Add salt and pepper to taste.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.