Aztec Corn Soup

Photo: flickr user stu_spivack

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Yield:

4.0 servings

Added:

December 4, 2009

Creator:

Anonymous

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Ingredients

1/4 cup Butter

3 1/2 cups Fresh Corn, cut from cob

1 cl 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

1 lrg Tomato, cored and diced

1/4 cup Fresh Cilantro, chopped

Preparation

1

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).

2

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.

3

Stir in milk, oregano and chilies; bring to a boil over med. heat stirring constantly. Remove from heat and stir in cheese.

4

Season to taste with salt. Garnish individual servings w/ tomato and cilantro.

5

Makes 4-6 servings.

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