- 3 Tablespoons margarine
- 1 medium yellow onion
- 1 Tablespoon finely chopped garlic
- 1 Tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups corn k ernels (they can be canned, frozed, or fresh)
- 6 cups chicken stock
- 1 1/2 cups heavy cream
Melt 3 Tablespoons of margarine in a soup pot. Saute chopped onion for 3 to 4 minutes or until the onion is transparent. Add garlic and chili powder and saute for 1 minute. Add 3 cups of corn and saute for 2-3 minutes stirring constantly. Salt and pepper to taste. Add chicken broth and bring to a boil. Reduce the heat for 30 minutes. Stir occasionally to prevent sticking. Add the heavy cream and continue simmering for 10 to 15 minutes.
Garnish with whole cooked corn kernels, paprika and parsley.