I’m joining in with Designs by Gollum for her Foodie Friday. I’m resurrecting this recipe that I posted a long long time ago. It is a wonderful soup with a great spicy kick.
Mexican Corn Soup (prep: 15 min. Cooking: 10 min.)
1 – 16 oz. pkg. frozen whole kernel corn, thawed
1 – Cup chicken broth (I used the whole can of chicken broth and just 1 cup of milk instead of two so I wouldn’t have a half a can of broth left.
2 – Tbsp. butter or margarine
1 – 4-1/2 oz. can diced green chili peppers
1 – clove garlic, minced
1 – Tblsp. snipped fresh oregano or l tsp. dried oregano, crushed
1/4 – tsp. salt
1/4 – tsp. ground black pepper
2 – cups milk (I used one cup see chicken broth above)
1 – cup chopped, cooked chicken
1 – cup chopped tomatoes (I used a can of diced tomatoes w/jalapeno, med/hot)
1 – cup shredded Monterey Jack Cheese (4 oz.)
cilantro as garnish if you like it
[The soup is great with the full can of broth and tomatoes. I do not like half cans left over. ]
In a blender container combine half of the corn and the chicken broth. Cover; blend until nearly smooth.
In a large saucepan, combine corn puree, remaining corn, butter, chili peppers, garlic, dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and fresh oregano (if using); heat through. remove from heat. Stir in cheese until melted. Sprinkle with fresh parsley if desired (this is where I substitute cilantro instead)
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