A delicious vegetable soup made with the leftover broth from Herb Milk and Butter Sweet Corn. Makes a fast and absolutely scrumptious lunch.
*See Kitchen Notes for substitutions, related links and more information.
In a small soup pot, heat the olive. When hot add the shallot, garlic, and bell pepper. Saute on medium low for 3 - 4 minutes.
Add the broth. If you don't have at least 4 cups, then add water or milk to make 4 cups. You may need to add more water once you add all of the ingredients.
Bring to a boil, reduce to a simmer and add the potato. Cook 5 minutes.
Add the corn, green chile (if using), and chopped chard. Cook until the potatoes are soft, at least 3 more minutes.
Taste. Add more seasoning if needed. (I found it didn't need anymore, but if you've added more liquid, you may need more seasoning.)
Add the feta and stir until melted. Remove from heat and serve.
Leftover Broth - For all of the ingredients you'll need at least 4 - 5 cups of liquid. So use whatever you have leftover and then add enough water or milk to get the consistency you want.
Corn - If you have leftover corn, then cut it off the cob and use it in this soup. Otherwise, use frozen or canned, or just omit the corn.
Roasted Green Chile - If you want a spicy kick, then add the green chile, if not, then leave it out. I've had it both with and without and this soup is scrumptious either way. If you want it spicy, but don't have green chile, then use poblano or a little jalapeno.
Feta - Melting the feta in the hot broth thickens the soup for a creamier consistency. You can omit it if you choose. If you don't have feta, then you could substitute with fontina, queso fresco, or add 1/4 cup heavy cream.
Recipe author: MJ of MJ's Kitchen