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| Aztec Corn Soup Recipe |
Category: Ethnic / Mexican
Rating:
3.00
Servings: 4
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Ingredients
----LISA CRAWLEY TSPN00B----
1/4 cup butter
3 1/2 cup fresh corn; cut from cob
1 centiliter garlic; minced or pressed
1 cup chicken stock
2 cup milk
1 teaspoon oregano leaves
4 oz cn green chilies; diced
4 oz jack cheese; shredded
1 salt
1 large tomato; cored and diced
1/4 cup fresh cilantro; chopped
Cooking Directions:
in a 5-6qt pan, melt butter over med. heat. Add corn and garlic; cook, stirring, until corn is hot and darker golden in color (about 2 min). Remove from heat. Whirl stock and 2 c of the corn mixture in a food processor or blender until smooth; add to remaining corn mixture in pan. Stir in milk, oregano and chilies; bring to a boil over med. heat stirring constantly. Remove from heat and stir in cheese. Season to taste with salt. Garnish individual servings w/ tomato and cilantro. Makes 4-6 servings.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
soups/stews,mexican
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