Soups And Sauces
Aztec Corn Soup
Ingredients
- ¼ cup butter or margarine
- 3½ cup 5 or 6 medium-sized ears corn cut from cob
- 1 clove garlic, minced or pressed
- 1 cup chicken broth
- 2 cup milk
- 1 tsp oregano leaves
- 1 can 4-ounce diced green chilies
- 1 cup 4 ounces shredded jack cheese
- salt
- 1 large tomato, cored and diced
- ¼ cup chopped fresh cilantro
Method
- Melt the butter in a 5- to 6-quart pan over medium heat. Add the corn and garlic; cook, stirring, until the corn is hot and darker golden in color, about 2 minutes. Remove from heat.
- Whirl the stock and 2 cups of the corn mixture in a food processor or blender until smooth; add to the remaining corn mixture in the pan. Stir in the milk, oregano and chilies; bring to a boil over medium heat, stirring constantly. Remove from heat and stir in the cheese. Season to taste with salt.
- Garnish individual servings with tomato and cilantro. Yield: 4 to 6 servings.
Notes
Adapted from "Sunset's Homemade Soups," Lane Publishing Co.
Original card
The recipe above was transcribed from this scan of Vera’s original card.