Aztec Corn Soup
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Serves/Makes: 6
Ready in: < 30 minutes
- 2 packages (10 ounce size) frozen whole kernel corn
- 3 1/2 cups chicken broth
- 1/4 teaspoon salt
- 1 large tomato, peeled and seeded
- 1/4 cup coarsely chopped onion
- 1/2 teaspoon dried oregano leaves, crushed
- 2 tablespoons butter or margarine
- 1/2 cup heavy cream
- green pepper strips (optional)
Combine corn, broth and salt in 3 quart saucepan. Bring to a boil over high heat. Reduce heat to low until corn is tender. Remove 1/2 cup corn from saucepan with slotted spoon and set aside. Process remaining soup until smooth, half at a time, in blender. Return soup to saucepan. Process tomato, onion, and oregano in blender until smooth. Heat butter over medium heat until hot, then add tomato mixture. Cook and stir for 4 to 5 minutes until thickened. Add tomato mixture to corn mixture in saucepan, bring to a boil over high heat. Reduce heat to low and simmer uncovered, 5 minutes. Remove soup from heat and gradually stir in cream. Heat over very low heat 30 seconds or just until hot. Do not boil. Ladle into bowls. Garnish with reserved corn and green pepper.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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