Creamy corn soup

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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