Albuquerque Corn Soup
Warm up your days with this savory and delicious corn soup that even Grandpa would enjoy!
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cups |
butter
|
|
| 3 ½ | cups |
corn
cut from the cob |
|
| 1 | clove |
garlic
|
|
| 1 | cup |
chicken broth
|
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
oregano
dry |
|
| 4 | ounces |
green chili peppers
|
|
| 1 | cup |
monterey jack cheese
|
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 828 | ml |
corn
cut from the cob |
|
| 1 | clove |
garlic
|
|
| 237 | ml |
chicken broth
|
|
| 473 | ml |
milk
|
|
| 5 | ml |
oregano
dry |
|
| 115.6 | ml/g |
green chili peppers
|
|
| 237 | ml |
monterey jack cheese
|
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Melt butter in a 5 to 6 qt pan over medium heat. Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat. Whirl broth and 2 cup of the corn in a blender or food processor until pureed; return to pan. Stir in milk, oregano, and chiles. Bring to a boil stirring over medium heat.
Remove from heat. Stir in cheese. Season to taste with salt, and enjoy. Makes 6 servings.
