Aztec Corn Soup
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 3 ½ | cups |
corn
fresh, cut from cob |
|
| 1 | clove |
garlic
minced or pressed |
|
| 1 | cup |
chicken broth
|
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
oregano
|
|
| 4 | ounces |
green chili peppers
diced |
|
| 4 | ounces |
monterey jack cheese
shredded |
|
| 1 | x |
salt
|
*
|
| 1 | large |
tomatoes
cored and diced |
|
| ¼ | cup |
cilantro
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 828 | ml |
corn
fresh, cut from cob |
|
| 1 | clove |
garlic
minced or pressed |
|
| 237 | ml |
chicken broth
|
|
| 473 | ml |
milk
|
|
| 5 | ml |
oregano
|
|
| 115.6 | ml/g |
green chili peppers
diced |
|
| 115.6 | ml/g |
monterey jack cheese
shredded |
|
| 1 | x |
salt
|
*
|
| 1 | large |
tomatoes
cored and diced |
|
| 59 | ml |
cilantro
fresh, chopped |
|
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.
