This past weekend Shaun and I went to Gruene, Texas and I absolutely fell in love with everything the town had to offer.  I even told Shaun lets move immediately so that I can open up my restaurant in this quaint town.  This thought got me to think about what type of recipes I need to perfect before I start to move on this restaurant idea.

I made this soup and it would go perfectly with a half sandwich.  The green chiles I used were mild in flavor and it created quite a kick with the chile powder so if you prefer something less spicy I would recommend cutting out the chile powder.  ENJOY!

1 medium onion, chopped
2 Tbsp butter, unsalted
2 garlic cloves, sliced
4 cups frozen sweet corn
3 cups milk
2 tsp salt
1 tsp pepper
1/2 tsp chili powder
1/2 cup cilantro leaves
1 cup green chiles
1 Tbsp sugar
cojita cheese

In a medium sauce pan on medium heat add onions, garlic and butter
Cook until onions are tender
Add corn, milk, salt, pepper, and chili powder
Bring to a boil and then reduce to a simmer for 15 minutes; cover the pan
Add cilantro, green chiles, and sugar
Cook for an additional 3 minutes and remove
Puree the mixture and place back into pan to reheat
Top off soup with cojita cheese

Leave a Reply

Your email address will not be published. Required fields are marked *

3 comments on “creamy corn and green chile soup”

  1. Oh my goodness–this sounds amazing! I love corn chowder, especially if it’s spicy. I’ll have to give this a try!

  2. Meagan this soup is right up my alley! All the flavors and ingredients that I love!

  3. Mmm I haven’t made soup since it’s warmed up. This sounds creamy and amazing

Leave a Comment »