Recipe by Bayhill
Posted for the Zaar World Tour-Mexico. I haven't tried this recipe yet, but I plan to. Pureeing the corn in this recipe gives this soup a creamy appearance.
Top Review by loof
Tasty and easy soup! I used canned green chilis and fresh corn. I used beef broth as specified but I think I might like it better with chicken broth and will try that next time. I liked the way the pureed corn thickened the soup and added some creaminess. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2014
- 3 small ears of corn (or 1-1/2 cups frozen corn, thawed)
- 1 garlic clove
- 1⁄2 teaspoon salt
- 1 tablespoon butter
- 1 small onion, chopped
- 3 small tomatoes, peeled and chopped (3/4 lb.)
- 1 quart beef broth
- 1 california chile, roasted, peeled & chopped (or 2 TBSP canned chopped green chiles)
- 1⁄2 teaspoon dried oregano leaves, crushed
- 1⁄4 cup whipping cream
- cilantro leaf (garnish)
Directions See How It's Made
- If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a blender or food processor; set aside.
- Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes.
- Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, chiles, oregano, pureed corn and whole corn kernels. Taste and add salt if needed.
- Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through. To serve, pour into soup bowls and garnish with cilantro leaves.