Wednesday, October 12, 2016


~ Cynthia Hockman-Chupp

6 c. corn kernels, divided
1 c. broth
2 T. butter
2 c. milk
1 garlic clove, minced
1 t. dried oregano
salt and pepper, to taste
4 oz. can diced green chiles
2 c. grated cheese
tortilla chips (optional)

Puree 4 cups corn and broth in blender. Melt butter in saucepan, then reduce heat to low and add pureed corn, remaining kernels, milk, garlic, oregano, salt, pepper, and chiles. Bring to a boil, then reduce heat and stir in cheese. Soup is ready when cheese is melted. Serve with a dollop of salsa. Garnish with chips, if desired.

Makes about eight cups.

Notes: We've enjoyed this with both frozen chiles from a garden harvest and store-bought canned ones, with and and without salsa, always with cheddar, and never with chips.

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