Prep 15 mins
Cook 20 mins
Soup is such a comfort food. Manuel's Cafe y Bar on Congress Avenue in Austin, Texas makes this soup and everyone raves about it! It's wonderful served with crusty cornbread sticks.
- Melt butter in a 6-quart saucepan.
- Add onion, pepper and corn.
- Saute 3 minutes over high heat, stirring constantly.
- Add half-and-half, milk and cilantro.
- Salt to taste.
- Heat to boiling.
- Immediately reduce the heat and simmer for 10 minutes.
- Ladle into bowls and sprinkle with cheese.
Been making this for over 20 years! Used to go into Manuel's to order it but they published the recipe in the Austin American Statesman 20+ years ago and just make it at home now! Has been a staple in my recipe book for the holidays ever since. Be sure to add the cheese as a garnish on top...the Mexican shredded blend is the best. Enjoy!
I remember several years ago, this recipe was written up in the Austin American Statesman, and it's been a big hit among my friends since then. Having just moved before the holidays, I couldn't find the box with the clipping and was very relieved to find it here on the 'zaar. My only addition to the recipe..Do stir it constantly, with all that dairy, it will scorch and if it does, throw it out. The other little trick, bring it just up to boiling, then down to a simmer. Like a Hollandaise, you can "break" this soup and the ingredients won't blend. Thanks Julie in TX.
This is a well written, easy to follow recipe. It uses ingredients I always have. It was very fast and simple to put together. The result was a delicious soup! I used the canned chilies. I tasted it after it had simmered about 5 minutes and added a bit more cilantro and a few more chilies. This is a keeper. Thank you Julie for sharing this recipe with us!