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
Add flour and stir until smooth. Gradually add broth and milk. Increase heat to medium-hig
h heat and stir until mixture begins to boil.
Reduce heat to medium low heat. Add cheese, chilis, salt and pepper, taste.,Cook until che
ese is melted.
Serve soup in bowls, add tortilla chips and garnish with bacon, if desired.
No Nutritional Information Available