Sopa de elote (corn chowder)

Yield: 4 servings

Measure Ingredient
1 tablespoon BUTTER
½ teaspoon CHILI POWDER
¼ teaspoon CUMIN
½ cup PEPPERS (OPTIONAL),CHOPPED
¾ cup CORN KERNELS
3 cups CHICKEN BROTH
⅜ cup MILK
⅛ teaspoon SALT
⅛ cup ONION, FINELY CHOPPED

IN A 3-QUART PAN, MELT BUTTER; ADD CHILI POWDER AND CUMIN, COOK FOR SEVERAL MINUTES, STIRRING CONSTANTLY. ADD CORN AND BROTH, BRING TO A BOIL; REDUCE HEAT AND SIMMER FOR ABOUT 5 MINUTES. STIR IN MILK AND SALT. SERVE HOT.

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