Mexican Corn Soup
Create a fiesta of flavor with this simple and savory soup and make it a meal with a garden salad and thick slices of crusty bread. Top it with a traditional garnish of tortilla chips and bacon or dress it up with sliced scallions and black pepper.
2 tbsp. butter or margarine
1 bag (16 oz) frozen HCF Sweet Corn, thawed and drained
1/4 cup chopped onion
2 tbsp. flour
1 can (14 1/2 oz) chicken broth
2 cups milk, whole or low-fat
1 cup (4 1/2 oz) chopped green chilies
2 cups crushed tortilla chips
1/2 cup cooked, crumbled bacon (optional)
1 cup (4 oz) shredded cheddar cheese
Melt butter in a medium saucepan over medium heat. Add corn ad onion;
cook 3-5 minutes or until tender.
Add flour and stir until smooth. Gradually add broth and milk. Increas
e heat to medium-high heat and stir until mixture begins to boil.
Reduce heat to medium low heat. Add cheese, chilis, salt and pepper, t
aste.,Cook until cheese is melted.
Serve soup in bowls, add tortilla chips and garnish with bacon, if des