Ingredients
- 10 salsa con queso
- 4 potatoes (cooked)
- 3 garlic (cloves minced)
- 2 cans creamed corn
- 450 ml picante sauce
- 60 gr onion (chopped)
- 30 ml olive oil
- 24 gr flour
- 1 package vegetable broth
- 1 package corn kernels
In a Dutch oven, heat oil and saute garlic, pepper, and onion until soft. A dd flour and cook 2 mins. on medium heat. Add Picante sauce, broth, and cream ed corn, and simmer 5 mins. Add potatoes and corn kernels. Add Salsa con Queso and half & half. Heat thoroughly. Ladle into bowls and garnish with green onions and/or shredded Cheddar cheese, if desired.
