Aztec Corn Soup

Hello,
Me and rockytopsc made this tonight on the egg and this is my first post. ENJOY, it was great. Also, grilled some Boar's Head Cajun Turkey & Cheddar Cheese Sandwiches on the egg as well.





Here's the recipe:

2 packages (10 ounces each) frozen whole kernel corn
3½ cups chicken broth
¼ teaspoon salt
1 large tomato, peeled & seeded
¼ cup coarsely chopped onion
½ teaspoon dried oregano leaves
2 tablespoons butter or margarine
½ cup heavy cream
Green bell pepper strips – optional

Combine corn, broth & salt in 3 quart saucepan. Bring to a boil over high heat. Reduce heat to low. Cover & simmer 4 to 5 minutes until corn is tender. Remove ½ cup corn from saucepan with slotted spoon; set aside. Process remaining soup until smooth, half at a time, in blender. Return soup to saucepan.

Process tomato, onion and oregano in blender until smooth. Heat butter over medium heat until hot; add tomato mixture. Cook and stir 4 to 5 minutes or until thickened.

Add tomato mixture to corn mixture in saucepan; bring to a boil over high heat. Reduce heat to low; simmer uncovered, 5 minutes.

Remove soup from heat; gradually stir in cream. Heat over very low heat 30 seconds or just until hot. Do not boil. Ladle into bowls. Garnish with reserved corn and green bell pepper.

Makes 4 to 6 servings.

From Cookbook: “Favorite Brand Name All-New Best Loved Recipes of all time”