MEXICAN CORN SOUP
Make and share this Mexican Corn Soup recipe from Food.com.
Provided by La Gypsy
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in the soup pot. Add the chopped onions, celery, & cilantro and cook in butter until the celery is soft. Add the frozen corn and immediately add a bit of the chicken broth to create some steam. Then add the rest of the broth, the chopped chipotle pepper and the can of creamed corn. Heat through.
- If you're using canned chipotle peppers like I do, just scoop up the tip of a tsp full. This should make it spicy enough. Here's a tip for the rest of the can of chipotle peppers. Just put the unused portion in a container and keep stored in the freezer. The peppers keep a good long time and are always soft enough to use immediately. No thawing.
Nutrition Facts : Calories 127.1, Fat 2.3, SaturatedFat 0.9, Cholesterol 2.5, Sodium 613.1, Carbohydrate 24.9, Fiber 2.2, Sugar 3.7, Protein 5.2
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