Aztec Corn Soup
Submitted by Glonole
Creamy Aztec corn soup with fresh corn, green chiles, melted Monterey Jack cheese, and oregano, garnished with diced tomato and cilantro. Half pureed, half chunky for the best texture.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis soup splits the difference between creamy and chunky in the best possible way.
Fresh corn kernels get sauteed in butter with garlic until they turn a deeper golden color, then half the mixture gets blended smooth with chicken broth while the rest stays whole.
Milk, oregano, and diced green chiles join the pot before shredded Monterey Jack gets stirred in off the heat until it melts into every spoonful.
Diced fresh tomato and chopped cilantro on top bring color and a bright, herby finish.
It comes together in about 35 minutes and feeds a crowd.
Pro Tips
- Use fresh corn cut from the cob if at all possible. The natural sweetness and milk from fresh kernels make a huge difference over frozen.
- Stir the cheese in after you pull the pot off the heat. This keeps it from getting stringy or grainy.
- For a smokier kick, swap the green chiles for roasted poblanos.
Ingredients
Directions
In a 5-6qt pan, melt butter over medium heat. Add corn and garlic; cook, stirring, until corn is hot and darker golden in color (about 2 min).
Remove from heat.
Whirl stock and 2 cup of the corn mixture in a food processor or blender until smooth; add to remaining corn mixture in pan.
Stir in milk, oregano and chilies; bring to a boil over medium heat stirring constantly. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual servings w/ tomato and cilantro.
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