Aztec Corn Soup Recipe

Serves 4 to 6

Ingredients:

  • 1/4 cup butter
  • 3 1/2 cups fresh corn, cut from cob
  • 1 clove garlic, minced or pressed
  • 1 cup chicken stock
  • 2 cups milk
  • 1 tsp oregano leaves
  • 4 oz can green chilies, diced
  • 4 oz Jack cheese, shredded
  • Salt
  • 1 large tomato, cored and diced
  • 1/4 cup fresh cilantro, chopped

    • Instructions:

    1. In a 5 to 6-quart pan, melt butter over medium heat.
    2. Add corn and garlic; cook, stirring, until corn is hot and darker golden in color, about 2 minutes.
    3. Remove from heat.
    4. Whirl stock and 2 cups of the corn mixture in a food processor or blender until smooth; add to remaining corn mixture in pan.
    5. Stir in milk, oregano and chilies; bring to a boil over medium heat stirring constantly.
    6. Remove from heat and stir in cheese.
    7. Season to taste with salt.
    8. Garnish individual servings with tomato and cilantro.