RECIPE: REc: Mexican Corn Soup this is a keeper. Kids love it too.

[elaine]

Mexican Corn Soup

I always double this recipe

1 med. onion

1 clove garlic

2 tbs. butter or marg.( I generally use olive oil)

1 cup milk

1 pkg. corn kernels (10 oz) thawed and drained

1/2-1 tsp. hot chili powder

3 c. chicken broth

1/2 to 1 tsp. jalapeno pepper chopped

2 eggs 1/4 c. lemon juice (2 lemons)

SAute onion and garlic in butter about 3 minutes- do not brown. Stir in corn and chili powder. Add chicken broth and bring to boil. Lower heat simmer 20 minutes.

Process solids and pepper about 30 seconds. ( I

use the hand machine that purees -I don't know what you call it). Return to saucepan and stir in

milk until combined.

slightly beat together eggs and lemon juice. slowly stir in 1/2 c. hot soup. Stir back into soup in saucepan. Heat gently stirring- do not boil. Garnish with sour cream/pepper/lemon zest.

I usually don't garnish - the kids are busy eating it from the pot.

 

[luisa_calif]

Could one do a sort of Mexican egg drop?

 

[elaine]

I think the lemon is very important to the flavor and the combo of lemon and eggs gives it a creamy/

look and taste. But as long as you have the lemon in you could try a drop.