Creamy Corn Soup
Simple but tasty.
Quick Facts
- Prep Time: 00:10
- Yield: 3 cups
Ingredients
- 1-1/2 cups of frozen or fresh corn (and handful reserved for garnish)
- 1 cup chicken broth
- 1/2 small onion, chopped
- 1 tablespoon butter or margarine
- 1/2 teaspoon salt
- 1-1/2 cups milk
- 1 tablespoon Argo® Corn Starch
- 1/4 cup grated dry/aged Cotija cheese (for topping)
- 1 sliced lime (for topping)
- 1 tablespoon chopped cilantro (for topping)
- 1/8 to 1/4 teaspoon hot pepper sauce (optional)
Directions
- Cook corn in chicken broth in 3-quart saucepan with onion, margarine, salt and hot pepper sauce (optional).
- Combine milk and corn starch in blender container. Add corn mixture. Cover and blend at low speed until smooth. Return to saucepan.
- Bring to boil over medium heat, stirring constantly, and boil 1 minute.
- Stir in cilantro, Cotija cheese and garnish with a squeeze of lime and remaining corn kernels.
