Difficutly: moderate
Time: 30 Min
Portion: 4 servings
Ingredients:
1/4 C butter {1/2 stick}
1/2 C chopped onion
3 1/2 C fresh or frozen corn thawed, divided
1 C chicken Broth
1 clove garlic
1 tsp cumin
salt and pepper to taste
3 tbsp green chilies chopped
2 C half and half or Milk
1 C shredded Monterrey Jack Cheese
1 15 oz can chopped tomatoes well drained
Chopped fresh parsley or cilantro
Directions:
Saute onion in butter until soft. Place half of corn in blender or food processor and chop fine. Add chopped corn remaining corn and chicken Broth to onions. Simmer until hot . Add garlic, cumin, chilies, and cream. Heat through. Add cheese being careful not to allow liquid to come to a boil. Divide tomatoes between 4 bowls and ladel hot soup over. Garnish with parsely or cilantro.