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Recipes
Corn, Jalapeno and Cheese Soup
Corn, Jalapeno and Cheese Soup
Corn, Jalapeno and Cheese Soup
photo credit: Ev Thomas
Soup includes chicken broth, cumin, frozen corn kernels, red bell pepper, salsa and jalapeno-jack cheese
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Serves
4
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Mexican Soups and Stews Recipes
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Ingredients
1
tablespoons
butter
1
small
onion, minced
1/2
teaspoon
ground cumin
3 1/2
cups
regular strength chicken broth (reduced sodium)
1
tablespoon
cornstarch
2 1/2
cups
(1lb) frozen corn kernels
1
large
red bell pepper, stemmed, seeded and chopped
1/2
to
3/4 cups prepared salsa
2 1/2
cups
(about 9 ounces) lightly packed, shredded jalapeno-jack cheese
Instructions
Melt butter in a 4-5 quart pan over medium high heat. Add onion and cumin and cook, stirring often, until onion is soft but not brown..
Smoothly blend 1 to 2 tablespoons of the both with cornstarch. Pour the cornstarch mixture and remaining both into the pan, add the corn, pepper, and 1/4 cups salsa.
Bring to a boil over high heat, stirring. Pour soup into a tureen or 4 wide bowls. Offer cheese and salsa to taste
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