Fiesta Corn Soup

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Ingredients

1 tablespoon butter or margarine
1 cup onion, chopped
1 medium clove garlic, minced
17 ounces cans creamed corn
17 ounces can corn kernels
1 cup chicken stock
2 cups whole milk
4 ounces can green chiles, diced
1 teaspoon ground white pepper
1 teaspoon ground cumin
1/4 teaspoon Tabasco sauce
2 cups chicken breast, cooked and cubed
1 1/2 cups Monterey Jack cheese, shredded
Optional Garnishes: black olives, sour cream, salsa,

Preparation

1
In a large, heavy pot, melt butter and saute onion over medium heat until translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Do not allow onion and garlic to brown.
2
Puree creamed corn, corn kernels, and chicken stock in a blender or food processor. The mixture should not be completely smooth, but should still have some texture.
3
Add corn mixture to the pot, and simmer gently over medium heat for 10 minutes.
4
Stir in milk, green chilies, cumin, white pepper and Tabasco. Add chicken and shredded cheese; stir until cheese melts.
5
Ladle into soup bowls. Serve immediately with your choice of garnishes.
6
You can also line individual soup bowls with a warm tortilla before adding soup.

Tools

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About

From "Simply Classic," a Junior League of Seattle cookbook.

Yield:

6

Added:

Thursday, December 10, 2009 - 5:12pm

Creator:

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