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

1. 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.
2. 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.
3. 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.

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