Mexican
Corn
soup
2 tbsp. butter or margarine
1 bag (16 oz) frozen Sweet Corn, thawed and drained
1/4 cup chopped onion
2 tbsp. flour
1 can (14 1/2 oz) chicken broth
2 cups milk, whole or low-fat
1 cup (4 1/2 oz) chopped green chilies
2 cups crushed tortilla chips
1/2 cup cooked, crumbled bacon (optional)
1 cup (4 oz) shredded cheddar cheese
To taste; picante or other sauce
Sauces Mexican
Melt butter in a medium saucepan over medium heat. Add corn ad onion; cook 3-5
minutes or until tender. Add flour and stir until smooth. Gradually add broth
and milk. Increase heat to medium-high heat and stir until mixture begins to
boil. Reduce heat to medium low heat. Add cheese, chilis, salt and pepper,
taste. Cook until cheese is melted. Serve soup in bowls, add tortilla chips and
garnish with bacon, if desired
Disciplining yourself to do what you know is right and important,
although difficult, is the highroad to pride, self-esteem, and personal
satisfaction.
- Margaret Thatcher