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Corn Soup with Cheese & Chilies

Source of Recipe


Unknown






List of Ingredients



• -- Croutons --
  
• 1/2 tsp cayenne pepper
  
• 1 tsp ground cumin
  
• 1/4 tsp salt
  
• 1/2 stick butter, melted
  
• 1-1/2 cups cubed French or Italian bread (1/2-inch cubes)
  
• *
  
• -- Soup --
  
• 5 large ears fresh corn or 3 cups kernels
  
• 1 cup water
  
• 1/2 stick butter
  
• 2 Tbsp minced onions
  
• 3-1/3 cups half and half
  
• 1 tsp salt
  
• 1 tsp Tabasco sauce
  
• 1/4 tsp pepper
  
• 1/2 lb. Monterey Jack or Cheddar cheese, shredded
  
• 3 Tbsp diced roasted hot green chilies
  






Instructions



1. Preheat oven to 325 degrees. Combine the crouton seasonings with the butter and toss with bread cubes until they are well-coated. Spread the cubes in a single layer on a baking sheet and bake for 10 to 15 minutes, stirring once midway through, until golden brown.
   
   
2. Cut kernels off corn cobs. Whiz the kernels with water in a food processor or blender to make a coarse puree.
   
   
3. Melt the butter in a large saucepan. Add the onions and saute until soft and translucent. Add the corn puree and cook over medium heat for 5 minutes, stirring occasionally. Add the half and half, salt, Tabasco sauce, and pepper. Gently heat through, but do not allow to simmer.
   
   To serve, ladle the soup into 5 deep soup bowls. Sprinkle each serving with some cheese and chilies. Garnish with croutons.
   
   Makes 4 to 6 servings.