| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Crook2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Cornstarch |
| 6 |
c |
Whole milk; divided, up to 8 |
| 1 |
md |
Onion; peeled and chopped |
| 1 |
|
Garlic clove; minced |
| 1 1/2 |
|
Sticks unsalted butter; (do not use |
|
|
; margarine) |
| 2 |
ts |
Chili powder |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Black pepper |
| 1 1/2 |
ts |
Salt or to taste |
| 4 |
c |
Fresh or frozen corn |
| 1/2 |
c |
Masa harina |
| 3 |
|
Green chilies; chopped, up to 4 |
|
|
Salt |
|
|
Grated cheese |
|
|
Picante or pico gallo sauce |
INSTRUCTIONS
Dissolve cornstarch in 1 cup milk and set aside. In a large saucepan or
soup pot, saut. the onion and garlic in butter until soft and translucent,
about 8 to 10 minutes. Add spices and stir to dissolve them. Add the corn
and then transfer to a blender or food processor. Turn the machine on and
while it is running, add the reserved cup of cornstarch and milk. Return to
medium heat and add masa harina and the remaining milk, stirring
occasionally. (The thickness of this soup will vary. Thin with milk or
water according to your preference). Add the green chilies and cook for 10
to 15 minutes. Salt to taste. To serve, pour the hot soup into ovenproof
serving bowls. Top with grated cheese and heat in the oven just long enough
to melt the cheese. Do not brown. Top with picante or pico de gallo and
serve with chips.
Makes about 1 1/2 gallons.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Give God what’s right — not what’s left.”