MEXICAN CORN SOUP

Corn soup is one of the most popular items on our menu and is a fantastic vegetarian option for those so inclined. The recipe calls for fresh ears of corn, which is at its peak during the summer months, but don't shy away from this cozy winter supper! Home chefs have long used soup as a successful and tasty vehicle for maximizing the flavor of vegetables in the winter months.

Ingredients:

• 1/4 lb. butter
• 1- 1/2 cup diced yellow onions
• 1- 1/2 cup diced Anaheim peppers
• 1 Tablespoon minced garlic
• 3 lb. fresh corn kernels
• 2 cups water or chicken stock
• 1 qt. heavy cream
• 1/2 tsp. of cayenne pepper
• 1/2 tsp. of oregano
• 1/2 tsp. of fresh thyme
• salt & pepper to taste

1. Briefly saute onions, anaheims and garlic in butter over medium heat.

2. Add half of the corn kernels and seasoning and saute for several minutes longer.

3. Puree other half of the corn with water or stock.

4. Add with cream and all ingredients to simmer (not boil) until corn is cooked through.

5. Remove from heat.

6. Adjust seasonings.

7. Just before serving, place shredded jack and cheddar cheese in the bowl, pour hot soup over cheese and garnish with tortilla chips.