Corn Soup

Serves: 4
Total Calories: 355


3 1/2 cups corn kernels, preferably fresh
1 cup chicken stock
2 tablespoons butter
2 cups milk
1 clove garlic, minced
1 teaspoon oregano
salt and pepper
2 tablespoons canned green chilies, diced, drained
1 cup peeled, seeded, chopped tomato
1 cup cubed Monterey Jack cheese


Purée corn and stock in a blender or food processor. Place purée in a saucepan with butter. Stir and simmer 5 minutes. Add milk, garlic, oregano, salt and pepper; bring to a boil. Reduce heat, add chiles, and simmer 5 minutes. Divide tomatoes among 4 soup bowls. Remove soup from heat and add cheese. Stir until just melted. Ladle over tomatoes in bowls.

Nutritional Facts:

Serves: 4
Total Calories: 355
Calories from Fat: 173

This Corn Soup recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.