This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Aztec Corn Soup
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- #45042
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 packages (10 ounce size) frozen whole kernel corn
3 1/2 cups chicken broth
1/4 teaspoon salt
1 large tomato, peeled and seeded
1/4 cup coarsely chopped onion
1/2 teaspoon dried oregano leaves, crushed
2 tablespoons butter or margarine
1/2 cup heavy cream
green pepper strips (optional)
directions
Combine corn, broth and salt in 3 quart saucepan. Bring to a boil over high heat. Reduce heat to low until corn is tender.
Remove 1/2 cup corn from saucepan with slotted spoon and set aside. Process remaining soup until smooth, half at a time, in blender. Return soup to saucepan.
Process tomato, onion, and oregano in blender until smooth. Heat butter over medium heat until hot, then add tomato mixture. Cook and stir for 4 to 5 minutes until thickened.
Add tomato mixture to corn mixture in saucepan, bring to a boil over high heat. Reduce heat to low and simmer uncovered, 5 minutes. Remove soup from heat and gradually stir in cream.
Heat over very low heat 30 seconds or just until hot. Do not boil. Ladle into bowls. Garnish with reserved corn and green pepper.
added by
KarisKitchen
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
August 18, 2014
To do this recipe the justice it deserves, use 6 ears of sweet fresh corn! Strip the kernals, simmer 10 minutes in 2 cans low sodium chicken broth. Char the tomato, and a couple nice fresh jalapenos. remove jalapeno skins and seeds, if desired. Puree Jalapenos, tomato, onion and oregano. Remember, FRESH CORN, char the tomato and jalapeno! I make this soup all summer long...very complex flavors if a few essential steps are used!
January 28, 2006
We made it without cream for less fat but it was still really good and very filling!