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Mexican Corn Soup

Source of Recipe

Ell.1/EDC


List of Ingredients

3½ cups fresh or thawed frozen corn
1 cup chicken stock
1/2 stick butter
2 cups milk
1 garlic clove, pressed or minced
1 tsp dried oregano
2 to 3 TBSP rinsed, seeded, finely chopped green chili
1 cup peeled, diced tomato
1 cup cubed Monterey Jack cheese
Chopped fresh parsley or cilantro (garnish)


Recipe

Combine corn and stock in blender and mix to fine puree. Melt butter in large saucepan over medium heat. Add corn and simmer 5 minutes, stirring frequently. Blend in milk,garlic, oregano, salt and pepper and bring to a boil.
Reduce heat, add chilies and simmer another 5 minutes.
Divide tomatoes among serving bowls. Remove soup from heat and stir in cheese until completely melted. Pour over tomatoes and garnish with parsley and cilantro. Serves 6.
Note: Remove seeds and jelly from tomato before dicing.