Ingredients
- 6 red peppers
- 4 large potatoes
- 3 garlic cloves
- 2 jalapenos
- 2 ears cord
- 1 bunch of cilantro
- 1 gallon 2%milk
- ½ lb mozzarella shredded
- 1/2lb cheddar cheese shredded
- 3 tbsp butter
- ½ qt chicken stock
- 1/3 block cream cheese
Instructions
Roast red peppers and jalapenos in 350° oven until skin blisters. Shuck corn and roast until charred. Place peppers in plastic bag and seal until skin can easily peels. Cut potatoes in 1/8, add garlic cloves and boil until soft. Blend cooked potatoes and peppers with cream cheese & milk until desired consistency. Add blended mixture to large pot. Add shredded cheese and butter to pot. Heat until warm. Season with Mom Mom Spice Original. If soup is too thick add chicken stock until desired consistency. Remove cilantro leaves from stem and chop. Place in bowl. Serve soup in bowls with a scoop of charred corn(cut from the cob) and cilantro.
