Aztec Corn Soup
- ---------------------------LISA CRAWLEY TSPN00B---------------------------
- 1/4 c Butter
- 3 1/2 c Fresh Corn; cut from cob
- 1 cl Garlic; minced or pressed
- 1 c Chicken Stock
- 2 c Milk
- 1 ts Oregano Leaves
- 4 oz Cn Green Chilies; diced
- 4 oz Jack Cheese; shredded
- Salt
- 1 lg Tomato; cored and diced
- 1/4 c Fresh Cilantro; chopped
in a 5-6qt pan, melt butter over med. heat. Add corn and garlic; cook,
stirring, until corn is hot and darker golden in color (about 2 min).
Remove from heat. Whirl stock and 2 c of the corn mixture in a food
processor or blender until smooth; add to remaining corn mixture in pan.
Stir in milk, oregano and chilies; bring to a boil over med. heat stirring
constantly. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual servings w/ tomato and
cilantro. Makes 4-6 servings.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
stirring, until corn is hot and darker golden in color (about 2 min).
Remove from heat. Whirl stock and 2 c of the corn mixture in a food
processor or blender until smooth; add to remaining corn mixture in pan.
Stir in milk, oregano and chilies; bring to a boil over med. heat stirring
constantly. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual servings w/ tomato and
cilantro. Makes 4-6 servings.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
