Every time I make this soup (which I have adapted to make it a quickie from The Frog Commissary Cookbook), I am surprised by how fast it goes from thought to table. Sometimes, I think that this time, it’s not going to taste as good, as though all the previous times were pure luck (I mean … 20 minutes??) but nope. It’s just great.
Another thing I love about it is that it is very easy to always have these ingredients on hand so you can whip it up at a moment’s notice.
I made it last night and since it is another cozy day of winter, I thought you might enjoy some too.
Feel free to play with the proportions.
20 min. Mexican Corn Soup w/ Cheese & Chilies
3-4 C frozen corn
1 + C water
Butter
Small onion, chopped
Salt
Pepper
Tabasco (or other hot sauce)
Small can fire roasted green chilies
3 C half and half
1/2 pound cheddar or Monterey Jack, shredded
Saute the onions in the butter until soft.
Meanwhile, process the corn and the water together in a blender or food processor until partially blended
Add to the onions
Cook over medium heat, stirring
(At that point, I sometimes use my hand blender to give the soup a smoother texture)
Add the chilies, salt, pepper, Tabasco
Add the half and half
Slowly melt in the cheese (or keep half to serve at the table on top of each bowl)
Voila!
I serve it with crusty French bread and butter and for me, the gluten free (and delicious) option of Juanita’s tortilla chips.
Let me know what you think!Receive Laura’s blog by email
