Mexican Corn Soup

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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.