Mexican Corn Soup

Name: Mexican Corn Soup
Ingredients: 6 ears fresh corn; 2 qt. chicken or vegetable stock; 1/2 c. chopped onion; 2 Tbsp. butter; 1/3 c. tomato sauce; dash of cayenne pepper; 1 tsp. salt or to taste; 1/4 tsp. black pepper; 1/2 c. cream; 1/8 tsp. granulated garlic; 1/2 tsp. ground cumin; 1/2 tsp. sugar

12 ingredients

9 steps

Ingredients

6 ears fresh corn
2 qt. chicken or vegetable stock
1/2 c. chopped onion
2 Tbsp. butter
1/3 c. tomato sauce
dash of cayenne pepper
1 tsp. salt or to taste
1/4 tsp. black pepper
1/2 c. cream
1/8 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. sugar

Directions

1

Cook 3 ears of corn 10 minutes.
2

Remove from water and cool. Cut corn off cobs and place in a stock pot.
3

Cut corn from uncooked cobs, scraping the cob for juices and add to the cooked corn.
4

Add stock.
5

In a small skillet, saute onion in butter until limp.
6

Add to the stock pot.
7

Add tomato sauce, salt and pepper and simmer 20 minutes until corn is tender.
8

Add cream, garlic, cumin and sugar and heat through.
9

Serves 6 to 8.