Posted for the Zaar World Tour-Mexico. I haven't tried this recipe yet, but I plan to. Pureeing the corn in this recipe gives this soup a creamy appearance.
Provided by Bayhill
Categories Corn
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a blender or food processor; set aside.
- Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes.
- Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, chiles, oregano, pureed corn and whole corn kernels. Taste and add salt if needed.
- Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through. To serve, pour into soup bowls and garnish with cilantro leaves.
Nutrition Facts : Calories 110.8, Fat 6.6, SaturatedFat 3.8, Cholesterol 18.7, Sodium 818.5, Carbohydrate 11, Fiber 1.7, Sugar 4.4, Protein 4
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