Creamy Corn Soup
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Creamy Corn Soup
  Corn    Soups  
Last updated 6/12/2012 12:59:01 AM. Recipe ID 21891. Report a problem with this recipe.
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      Title: Creamy corn soup
      Yield: 4 Servings
      3 tb Unsalted butter
      1 md Onion, chopped
      1    Garlic clove, minced
      1 ts Ground coriander seeds
      1 ts Ground cumin seeds
      1    Jalapeno pepper, minced
      2 md Tomatoes, seeded and diced
      2 md Potatoes, diced
      1    Red bell pepper, cored,
           Seeded and diced
      1 ts Coarse salt
    1/2 ts Black pepper
      4 c  Vegetable stock
      5    Ears of corn, husked and
           Kernels removed
      1 c  Milk
    1/2 c  Grated Manchego cheese
  Melt the butter in a large stockpot over moderate heat. Saute the
  onions until soft, about 10 minutes. Add the garlic, coriander, cumin
  and jalapeno pepper and sautJ another 2 minutes to release the
  aromas. Add the chopped tomatoes and cook until they are juicy. Add
  the potatoes, bell pepper, salt and pepper, and stock. Cover and
  simmer until the potatoes are tender, about 10 minutes. Add the corn
  and heat through another 2 minutes.
  In a blender, puree half of the soup with the milk and cheese. Stir
  the puree back into the soup pot. Adjust seasoning. Heat slowly until
  soup is warmed through and serve.

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Recipe ID 21891 (Apr 03, 2005)

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