Mexican Corn Soup
-
- 2 pkg. frozen corn, thawed
- 2 cups water
- 1 lb zucchini, sliced or shredded
- 1 cup chopped green onions
- 2 cloves garlic, minced
- 2 tbs butter
- 1 tbs vegetable oil
- 7 oz can diced green chilies
- Two 14 oz cans chicken broth
- 1/2 tsp thyme
- Salt & pepper, Parsley
- 1 cup Monterey Jack cheese, shredded
Saute zucchini, onion, garlic in butter & oil until wilted. Stir in chilies. Add corn, broth, seasonings. Simmer maybe 1 hour add cheese, stir and simmer until melted. Serve with tortilla chips.
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Cajun Country -- New Iberia, Louisiana