Wednesday, May 16, 2007

Soupa de Maize

With toppings and without

Soupa de Maize
(Mexican Corn Chowder)

1 small onion, diced
3 (15 oz) cans corn, drained
2 cups chicken broth
2 cups milk
1 (4 oz) can diced green chiles
1 tsp cumin
1/4 tsp garlic salt
2 cups cooked diced chicken
toppings: sour cream, salsa, tortilla chips, avocado

Put onion and 2 cans of corn in food processor, or blender, and pulse for about 10 seconds. Slowly add 1/2 cup chicken broth and pulse until well blended. Pour corn mixture into large saucepan. Add remaining chicken broth, milk, cumin, garlic salt, and corn. Heat over medium until warm. Add chicken and chiles. Heat and stir for 10 minutes over low heat. Remove from heat. Serve topped with sour cream, salsa, tortilla chips and diced avocado.

I recently acquired this recipe from a friend. It is similar in taste to tortilla soup, but less spicy and more hearty. Don't be put off by the food processor, it's really not that hard. Just be careful not to overfill it. I highly recommend the sour cream, as it makes the soup especially creamy.

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