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Corn Soup

Serves: 4
Total Calories: 355

Ingredients

3 1/2 cups corn kernels, preferably fresh
1 cup chicken stock
2 tablespoons butter
2 cups milk
1 clove garlic, minced
1 teaspoon oregano
salt and pepper
2 tablespoons canned green chilies, diced, drained
1 cup peeled, seeded, chopped tomato
1 cup cubed Monterey Jack cheese

Directions:

Purée corn and stock in a blender or food processor. Place purée in a saucepan with butter. Stir and simmer 5 minutes. Add milk, garlic, oregano, salt and pepper; bring to a boil. Reduce heat, add chiles, and simmer 5 minutes. Divide tomatoes among 4 soup bowls. Remove soup from heat and add cheese. Stir until just melted. Ladle over tomatoes in bowls.

Nutritional Facts:

Serves: 4
Total Calories: 355
Calories from Fat: 173

This Corn Soup recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


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