Aztec corn soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 3½ | cup | Fresh Corn; cut from cob |
| 1 | clove | Garlic; minced or pressed |
| 1 | cup | Chicken Stock |
| 2 | cups | Milk |
| 1 | teaspoon | Oregano Leaves |
| 4 | ounces | Cn Green Chilies; diced |
| 4 | ounces | Jack Cheese; shredded |
| Salt | ||
| 1 | large | Tomato; cored and diced |
| ¼ | cup | Fresh Cilantro; chopped |
Directions
LISA CRAWLEY TSPN00B
in a 5-6qt pan, melt butter over med. heat. Add corn and garlic; cook, stirring, until corn is hot and darker golden in color (about 2 min). Remove from heat. Whirl stock and 2 c of the corn mixture in a food processor or blender until smooth; add to remaining corn mixture in pan. Stir in milk, oregano and chilies; bring to a boil over med.
heat stirring constantly. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual servings w/ tomato and cilantro. Makes 4-6 servings.