Ingredients:
3 small ears of corn ( or 1-1/2 cups frozen corn, thawed)
1 garlic cloves
1/2 teaspoon salt
1 tablespoon butter
1 small onions, chopped
3 small tomatoes, peeled and chopped ( 3/4 lb.)
1 quart beef broth
1 california chilies, roasted, peeled & chopped ( or 2 TBSP canned chopped green chiles)
1/2 teaspoon dried oregano leaves, crushed
1/4 cup whipping cream
cilantro leaves ( garnish)
Directions:
If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a blender or food processor; set aside.
Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes.
Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, chiles, oregano, pureed corn and whole corn kernels. Taste and add salt if needed.
Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through. To serve, pour into soup bowls and garnish with cilantro leaves.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.