Aztec Corn Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
LISA CRAWLEY TSPN00B
1/4 cup: Butter,
3 1/2 cup: Fresh Corn, cut from cob
1 centiliter: Garlic, minced or pressed
1 cup: Chicken Stock,
2 cup: Milk,
1 tsp: Oregano Leaves,
4 ounce: Cn Green Chilies, diced
4 ounce: Jack Cheese, shredded
Salt,
1 large: Tomato, cored and diced
1/4 cup: Fresh Cilantro, chopped
Directions:
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). 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. Stir in milk, oregano and chilies; bring to a boil over med.
heat stirring constantly. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual servings w/ tomato and
cilantro. Makes 4-6 servings.
Source from luhu.jp
cook, stirring, until corn is hot and darker golden in color (about 2
min). 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. Stir in milk, oregano and chilies; bring to a boil over med.
heat stirring constantly. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual servings w/ tomato and
cilantro. Makes 4-6 servings.
Source from luhu.jp