Mexican Corn Soup

Name: Mexican Corn Soup
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

8 ingredients

2 steps

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.