MEXICAN CORN SOUP
Delicious soup for corn lovers. Great for meatless Mondays
Provided by barbara lentz @blentz8
Categories Vegetable Soup
Number Of Ingredients 11
Steps:
- Place half the corn kernels to a food processor. Add the tomatoes, 2 cups of the chicken stock, and oregano. Process until well incorporated. Set aside
- In a large pot over med high heat add a little oil. Saute the onions until translucent then add the garlic. cook 30 seconds. Add the tomato corn puree and the remaining chicken stock. Bring to a boil. Add the remaining corn. Add the dried chilies whole.
- Simmer for 20 minutes, tasting often until it reaches your desired spiciness then remove the chilis and discard. Stir in the heavy cream. Then add the cheese and parsley. Taste and adjust for salt and Pepper
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