astray recipes: Creamy corn soup

Categories
Yield: 4 servings

Measure	Ingredient
3 tablespoons	Unsalted butter
1 medium	Onion, chopped
1	Garlic clove, minced
1 teaspoon	Ground coriander seeds
1 teaspoon	Ground cumin seeds
1	Jalapeno pepper, minced
2 mediums	Tomatoes, seeded and diced
2 mediums	Potatoes, diced
1	Red bell pepper, cored,
	Seeded and diced
1 teaspoon	Coarse salt
½ teaspoon	Black pepper
4 cups	Vegetable stock
5	Ears of corn, husked and
	Kernels removed
1 cup	Milk
½ cup	Grated Manchego cheese

TOO HOT TAMALES #TH6327

Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and sautJ another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.

In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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