Mexican Corn Soup

Serves: 5
Total Calories: 532


4 cups fresh corn kernels
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons flour
salt and pepper to taste
2 cups chicken broth
2 cups milk or cream
1 cup grated Cheddar cheese
1 (4-ounce) can green chili, chopped (optional)
tortilla chips
1/2 cup crisp bacon, crumbled


Sauté corn and onion in butter until tender. Add flour, salt and pepper; cook 1 minute. Gradually add broth, alternating with milk or cream, until thickened. Add Cheddar cheese and green chiles; do not overheat. Serve soup in individual bowls, stirring in 4 or 5 tortilla chips; garnish with crumbled bacon.

Nutritional Facts:

Serves: 5
Total Calories: 532
Calories from Fat: 155

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

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