"Hunger is the best sauce in the world."--Cervantes

Mexican Corn Soup Recipe

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This recipe for Mexican Corn Soup, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Cox
Added: Sunday, October 7, 2007


3 1/2 C. fresh corn kernals (8-12 ears)

1 C. chicken broth

1/4 C. butter

2 cloves garlic, minced

1 tsp. oregano

Salt and pepper

1-2T. canned chilies, diced

1 whole chicken breast cooked, boned and chopped

1 C. tomatoes

1 C. jack, munster, or fontina cheese

2T. minced parsley

Tortilla chips

Combine corn and chicken stock in blender or processor and puree.

In 3 qt. saucepan combine butter and corn mixture and simmmer slowly 5 minutes, stirring to keep corn from sticking to the bottom of the pan. Add milk, garlic,oregano, salt, and pepper and bring to a boil. Reduce heat, add chilies and simmer 5 minutes. May be frozen or stored in refrigerator at this point.

To serve, reheat soup slowly. Divide chicken and tomatoes among 6 bowls. Remove soup from heat, add cheese and stir until melted. Ladle into bowls and sprinkle with parsley and tortilla chips.

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