Mexican Corn Soup

By alas14

Ingredients

• 2 serrano peppers
• 1 cup onion -- diced
• 1 poblano pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• 2 plum tomatoes
• 2 tablespoons butter
• 2 cups canned cream-style corn
• 8 ounces Monterey jack cheese -- grated
• Tortilla chips
• half and half

Details

Servings 6

Preparation

Step 1

Remove seeds and dice peppers.
Melt butter in soup kettle, saute peppers,onion, and spices until soft. Reduce heat and simmer.
Add chopped tomatoes to pepper mixture; simmer 3 minutes.
Set aside.
In large soup kettle, combine half and half with the sauteed vegetables,
amd mix well.
Add creamed corn, simmer without boiling, to combine flavors.
Place grated cheese in each soup bowl, add thoroughly heated soup.
Garnish with tortilla chips.

Makes 1 quart.