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Sopa De Elote (Fresh Corn Soup)

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“From The New Complete Book of Mexican Cooking, a cookbook sent to me in the Feb '09 cookbook swap by my partner, breezermom.”
READY IN:
35mins
SERVES:
4
YIELD:
4 bowls of soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
  2. Stir in the chicken stock and season with salt if necessary.
  3. Simmer, over low heat, for 10 minutes longer.
  4. Stir in the sour cream and simmer for a few minutes longer.
  5. When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.

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