| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican, Soups/stews | 6 | Servings |
INGREDIENTS
| 3 | Ears corn, or 1 1/2 cups | |
| frozen whole kernel | ||
| Corn, thawed | ||
| 1 | Garlic clove | |
| 1/2 | t | Salt |
| 1 | T | Butter |
| 1 | Onion, chopped | |
| 3 | Tomatoes, peeled chopped | |
| 3/4 lb | ||
| 1 | qt | Beef broth |
| 1/2 | t | Dried leaf oregano, crushed |
| 1/4 | c | Whipping cream |
INSTRUCTIONS
cilantro leaves or parsley leaves If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp spoon; discard cobs. Measure corn. You should have about 1 1/2 cups. Reserve excess corn for another use. Puree 3/4 cup corn in blender or food processor; set aside. Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes. Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, oregano, pureed corn and whole corn kernels. Taste and add salt if needed. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through, but not boiling. To serve, pour into soup bowls and garnish with cilantro or parsley. Makes 6 servings. From: MEXICAN COOKERY by Barbara Hansen, ISBN 0-89586-038-4 Posted by: Karin Brewer, Cooking Echo, 1/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 18.7mg
Sodium: 968.3mg
Potassium: 300.9mg
Carbohydrates: 13.3g
Fiber: 1.8g
Sugar: 2.9g
Protein: 3.7g