The perfect lunch soup to be paired with a sandwich.
In a medium sauce pan on medium heat, add onions, garlic and butter. Cook until onions are tender.
Add corn, milk, salt, pepper, and chili powder. Bring to a boil and then reduce to a simmer for 15 minutes; cover the pan.
Add cilantro, green chiles, and sugar. Cook for an additional 3 minutes and remove.
Puree the mixture and place back into pan to reheat. Top off soup with cojita cheese.
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Yum- I was looking for something to use up cilantro that I had purchased for another recipe when I stumbled across this one. I love Corn Chowder and am always on the lookout for new recipes. This one was perfect! We only had one 4 oz can of green chiles on hand so that’s what we used. It was sooooo good!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
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Cheesy Pennies on 6.7.2011
Sounds delicious! Assume it could be made with fresh corn, too? It is summertime..