Mexican Corn Soup

La Gypsy's Note:

Just like mother used to make if she was a loving Mexican woman.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 cup frozen corn
• 1 (10 ounce) can creamed corn
• 2 cups chicken broth
• 1 small onion, chopped
• 1/2 stalk celery, chopped
• 1 tablespoon fresh cilantro, chopped
• 1/8 small chipotle pepper, chopped
• 1 teaspoon butter

Directions:

1. 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.
2. 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.

Reviews

[MommaEllen]

very nice! I thought it would taste too much of onion, but it wasn't. I left out the chipotle pepper for some of us, and added black pepper to that portion. The little bit of leftovers there were, I added some cooked diced chicken to and it was really tasty. Made for Spring Pick A Chef 09. Thanks for sharing lunch with us!

[lazyme]

Yum! This was so very simple and very tasty. Thanks La Gypsy.